I'm looking for a cabbage soup recipe that is mostly cabbage being the main food in it.
I hate onions and green peppers or any kind of peppers that isn't the powder kind.Does anyone know a cabbage soup recipe where you don't add that many ingredients?
Try cabbage, vegetable broth (or chicken broth) and diced canned tomatoes as your main broth.
Add garlic, bay leaf and seasonings for flavor and any of the following vegetables that you fancy:
broccoli, zuchinni, yellow squash, mushrooms, carrots, green beans or corn.Does anyone know a cabbage soup recipe where you don't add that many ingredients?
add carrots,celery, peas. and seasoning
chop up a cabbage add 4 cups of water and 1 pack Lipton onion soup or beefy onion which ever you prefer nest chop a whole celery and a large onion two or three peeled and diced potatoes couple of green peppers start simmering when the cabbage has cooked down add some pepper and a can of v-8 juice and continue cooking you can add a dash of garlic powder to Serve with crusty bread
chop cabbage and put on a hot boiling water add salt to taste and boil till tender add garlic powder,white pepper powder,a bit of cayenne powder, and 2 chicken cubes .
cook well and simmer
let it cool down by putting the pan on a bowl of chilled water
now, take the crumbs of cabbage and mash it well in a mixie(mixer)
blend well and voila ..
cabbage soup is good to maintain weight problem, filling and nutritious.
go for it ...all the best
hope my recipe works for you sans(without) oil
You can try this recipe, it's too easy:
1 lb boneless skinless chicken
salt to taste
1 clove of garlic
1 bay leaf
1 small cabbage
4 cups of water
Bring water to a boil and add all the ingredients at once.
reduce heat. It will be ready to eat in 20-25 mins. You can garnish with diced avocado and small fried tortilla squares.
Enjoy!
try cooks.com
This is one of our family's favorite recipes, %26amp; has been for many years. Even people who have told me they don't like cabbage have changed their minds when they try my Mom's cabbage stew. Hope you give it a try!
MY MOM’S DELICIOUS CABBAGE STEW
1 lg. head of cabbage
3 to 4 cans diced tomatoes
hot water
2 1/2 lb. ground chuck, raw
salt %26amp; pepper, to taste
garlic powder, to taste
Separate whole cabbage leaves from the head %26amp; cook in a large pot about half full of salted boiling water. Boil the leaves just long enough to make them pliable. SAVE THE WATER. In your hands, roll the ground chuck into whatever size meatballs you wish. Wrap each uncooked meatball with a slightly cooled cabbage leaf, inserting a wooden toothpick into each “bundle” so it won’t come unwrapped during cooking. Drop all the meat bundles back into the saved cabbage-water. Add the canned tomatoes, salt, pepper, %26amp; garlic powder. Cover %26amp; bring to a boil, reduce heat, %26amp; continue cooking until cabbage %26amp; meat is done to your liking.
An easier, but not so unique, way to prepare this stew: In large pot, add cabbage (cut into bite size pieces) %26amp; just enough water to barely cover the cabbage. Crumble the raw ground chuck into the pot, then add the tomatoes %26amp; seasoning. Cover %26amp; bring to a boil, reduce heat, %26amp; continue cooking until cabbage %26amp; meat is done to your liking.
Whichever way you choose to make this stew, it is made even more delicious by serving it with cold milk or iced tea, %26amp; buttered garlic bread, or fried bread (see recipes in Index). Leftovers are great reheated or used in vegetable soup.
Cabbage and potatoes, salt and pepper to taste. Do not eat this and go to a social gathering because cabbage is a known bang-bang maker.
1 package Lipton soup mix
2 Bouillon cubes for flavoring
1 stick Celery (not the whole stalk) - diced
1/2 Head of green cabbage - diced
3 Carrots - sliced
2 Bell peppers - any color - sliced
6 Large green onions, or 1 large yellow, white or purple onion - diced
2 cans Tomatoes - either diced or whole
Cooking Spray
Preparation
Salt, pepper, parsley, garlic powder to taste. Use any seasoning that you like to add flavor.
Spray large pot with cooking spray. Saute onions, peppers and carrots until tender. Add cabbage and about 12 cups of water. Toss in bullion cubes, soup mix and seasonings. Cook until soup reaches desired tenderness; add tomatoes.
I put cabbage, onions and ham and boil. I tried corned beef but it was greasy
Quarter and core a head of cabbage. Add 1 can corned beef - it's pretty salty, so be careful adding more). Then boil the hell out of it and you've got some simply, tasty soup.
Friday, July 30, 2010
Anyone got a really good cream of mushroom soup recipe?
We've somehow ended up with pounds of mushrooms and I can't think of anything better to do with them all... A freezable recipe would be particularly appreciated!Anyone got a really good cream of mushroom soup recipe?
OK skidoo I am not the most elegant of cooks so mine recipe is going to look a bit navvy-ish!
However it is based on one in Lindsey Barehams soup book which is the last word in all things soup. Well Nigel Slater and me think so ;)
1. Chop as many mushrooms as you want to get rid of.
2. Fry with a crushed garlic glove ( what fat you use is irrelevant..butter will make it richer a squirt of olive oil healthier!)
3. Here's the odd bit.....soak a slice of white bread in milk. add to pan when thoroughly soaked and then top up to cover all the mushrooms with milk . Or half milk and half water depending on how virtuous you want this.
4. Add stock. I like the Marigold bouillon but then I'm a lazy cow.simmer for only a few minutes.
5.Whizz it all up- depending on your mushrooms will vary the colour from beige to brown- if you want a really pale soup you will need to add cream but i would do this on use IE after the freezing although it doesn't really matter.
6. Those pour and store bags are brilliant for freezing soups!Anyone got a really good cream of mushroom soup recipe?
This one is pretty simple %26amp; tasty %26amp; freezable:
1 pound firm white mushrooms, cleaned
1 medium lemon
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley
Directions
Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
Serve in warm bowls. Sprinkle with minced parsley.
Try this ...
MUSHROOM SOUP
Serves 2
INGREDIENTS
125g of closed cup mushrooms
陆 a potato
陆 an onion
1 tablespoon of sunflower oil
350ml of milk
陆 a teaspoon of dried parsley
陆 a teaspoon of dried thyme
Ground pepper to taste
METHOD
Wipe the mushrooms clean. Cut the ends off the stalks. Peel the potato, cut it in half and cut any nasty bits and eyes out of one half, and save the other half. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.
Put the oil into a saucepan on a medium heat. Fry the onion for about 2 minutes until it is transparent. Stir frequently to stop it sticking.
Add the potato and mushrooms, and cook, stirring all he time, for another 2 minutes. Add the milk and herbs.
Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and continue to cook for 20 minutes.
If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don鈥檛 have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.
Season with the pepper.
Continue to cook for another couple of minutes.
ADDITIONS %26amp; ALTERNATIVES
You could use button mushrooms instead of closed cup mushrooms, but they are more expensive, You could use open cup mushrooms, but the brown undersides will discolour the soup.
Use oregano instead of thyme.
Remove some of the mushrooms before blending, finely chop them and put them back in afterwards.
Hi -
I am sending you a link that will give you over 3,000 recipes for your pounds of mushrooms! I wasn't sure if there was anything else besides soup you were interested in, (pasta sauce, quiche, stuffed mushrooms, etc.) so take a look...you may find something other than soup that strikes your fancy! Have Fun!
put the cream of mushroom around some chicken breast in a 13 X 9 inch pan...stick it in the oven at about 350, bout half an hour later make some stove top in a pan, pour that on top of the chicken and stick it back in the oven for another 1/2 hour.
You can always saute the mushrooms and put them over steak :)
How about doing something good in your community for once by making mushroom soup for homeless people?
If I have excess mushrooms I make up some packet mushroom soup mix and add the mushrooms.
Very quick and extra tasty!
heinz
OK skidoo I am not the most elegant of cooks so mine recipe is going to look a bit navvy-ish!
However it is based on one in Lindsey Barehams soup book which is the last word in all things soup. Well Nigel Slater and me think so ;)
1. Chop as many mushrooms as you want to get rid of.
2. Fry with a crushed garlic glove ( what fat you use is irrelevant..butter will make it richer a squirt of olive oil healthier!)
3. Here's the odd bit.....soak a slice of white bread in milk. add to pan when thoroughly soaked and then top up to cover all the mushrooms with milk . Or half milk and half water depending on how virtuous you want this.
4. Add stock. I like the Marigold bouillon but then I'm a lazy cow.simmer for only a few minutes.
5.Whizz it all up- depending on your mushrooms will vary the colour from beige to brown- if you want a really pale soup you will need to add cream but i would do this on use IE after the freezing although it doesn't really matter.
6. Those pour and store bags are brilliant for freezing soups!Anyone got a really good cream of mushroom soup recipe?
This one is pretty simple %26amp; tasty %26amp; freezable:
1 pound firm white mushrooms, cleaned
1 medium lemon
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley
Directions
Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
Serve in warm bowls. Sprinkle with minced parsley.
Try this ...
MUSHROOM SOUP
Serves 2
INGREDIENTS
125g of closed cup mushrooms
陆 a potato
陆 an onion
1 tablespoon of sunflower oil
350ml of milk
陆 a teaspoon of dried parsley
陆 a teaspoon of dried thyme
Ground pepper to taste
METHOD
Wipe the mushrooms clean. Cut the ends off the stalks. Peel the potato, cut it in half and cut any nasty bits and eyes out of one half, and save the other half. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.
Put the oil into a saucepan on a medium heat. Fry the onion for about 2 minutes until it is transparent. Stir frequently to stop it sticking.
Add the potato and mushrooms, and cook, stirring all he time, for another 2 minutes. Add the milk and herbs.
Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and continue to cook for 20 minutes.
If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don鈥檛 have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.
Season with the pepper.
Continue to cook for another couple of minutes.
ADDITIONS %26amp; ALTERNATIVES
You could use button mushrooms instead of closed cup mushrooms, but they are more expensive, You could use open cup mushrooms, but the brown undersides will discolour the soup.
Use oregano instead of thyme.
Remove some of the mushrooms before blending, finely chop them and put them back in afterwards.
Hi -
I am sending you a link that will give you over 3,000 recipes for your pounds of mushrooms! I wasn't sure if there was anything else besides soup you were interested in, (pasta sauce, quiche, stuffed mushrooms, etc.) so take a look...you may find something other than soup that strikes your fancy! Have Fun!
put the cream of mushroom around some chicken breast in a 13 X 9 inch pan...stick it in the oven at about 350, bout half an hour later make some stove top in a pan, pour that on top of the chicken and stick it back in the oven for another 1/2 hour.
You can always saute the mushrooms and put them over steak :)
How about doing something good in your community for once by making mushroom soup for homeless people?
If I have excess mushrooms I make up some packet mushroom soup mix and add the mushrooms.
Very quick and extra tasty!
heinz
Do you have a most excellent black bean soup recipe, or trick?
I had the best black bean soup evr in Mi in a place next to HWY 10 about an hour west of HWY 75. Have never been able to come close. There must be a trick or something. I've read the cookbook recipes and tried them over the years and even went back and asked but they won't tell. Is there a secret or what.Do you have a most excellent black bean soup recipe, or trick?
SUPERB BLACK BEAN SOUP
1/2 c. oil
1/2 lb. bacon, diced
2 lg. ham hocks
8 lg. onions, chopped
8 cloves garlic, minced
6 lg. stalks celery with leaves, chopped
5 c. dried black beans
1/2 tsp. cayenne pepper
4 tsp. ground cumin
1/2 c. vinegar
4 lg. cans (49 1/2 oz.) chicken broth
Heat oil in 10-12 quart pan. Add bacon, onions, garlic and celery. Cook, stirring until vegetables are very soft.
Rinse beans well. Drain and add to pan along with seasonings and broth. Bring to a boil over high heat. Cover and reduce heat; simmer 2 1/2 to 3 hours, or until beans mash easily. Remove ham hocks, shred meat, discarding bones, and add to soup. Skim and discard fat from soup.
Puree soup, a portion at a time in blender or food processor. Return to pan and heat, stirring often. Blend in vinegar. Serve with assorted condiments.Do you have a most excellent black bean soup recipe, or trick?
must be secret
Use a lb. of Camellia brand (if available) dried beans, rinse, soak. Boil, then lower heat, add lots of bacon, chopped onion %26amp; chopped bell pepper. Stir in cumin, chili powder, salt, pepper. Let cook for hours, stirring some. Add water when needed. Keep seasoning for *your* taste preference w/ the above spices.
When beans are very soft the liquid will be thick, mash some of the beans in the soup. Add 2-3 cans of drained corn. Let simmer.
Serve.
SUPERB BLACK BEAN SOUP
1/2 c. oil
1/2 lb. bacon, diced
2 lg. ham hocks
8 lg. onions, chopped
8 cloves garlic, minced
6 lg. stalks celery with leaves, chopped
5 c. dried black beans
1/2 tsp. cayenne pepper
4 tsp. ground cumin
1/2 c. vinegar
4 lg. cans (49 1/2 oz.) chicken broth
Heat oil in 10-12 quart pan. Add bacon, onions, garlic and celery. Cook, stirring until vegetables are very soft.
Rinse beans well. Drain and add to pan along with seasonings and broth. Bring to a boil over high heat. Cover and reduce heat; simmer 2 1/2 to 3 hours, or until beans mash easily. Remove ham hocks, shred meat, discarding bones, and add to soup. Skim and discard fat from soup.
Puree soup, a portion at a time in blender or food processor. Return to pan and heat, stirring often. Blend in vinegar. Serve with assorted condiments.Do you have a most excellent black bean soup recipe, or trick?
must be secret
Use a lb. of Camellia brand (if available) dried beans, rinse, soak. Boil, then lower heat, add lots of bacon, chopped onion %26amp; chopped bell pepper. Stir in cumin, chili powder, salt, pepper. Let cook for hours, stirring some. Add water when needed. Keep seasoning for *your* taste preference w/ the above spices.
When beans are very soft the liquid will be thick, mash some of the beans in the soup. Add 2-3 cans of drained corn. Let simmer.
Serve.
French onion soup recipe and history?
I am doing a project in french and am making french onion soup. Does anyone know any good recipes for it and any history on it? I've made it before by putting onions, water and beef bouillion (sp?) cubes in a crock pot and letting it sit over night. I did that a few years ago for school and everyone liked it but I was just wondering if there's another way of making it.French onion soup recipe and history?
Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for the poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 17th century,[1] made from dry bread or croutons, beef broth, and caramelized onions. It is often broiled in a ramekin traditionally with gruy猫re melted on top. The crouton on top is reminiscent of ancient sops (see ';Early history'; section of soup).
Legend has it that the soup was created by King Louis XV of France. Late one night, he discovered he only had onions, butter and champagne at his hunting lodge, so he mixed them together to create the first French onion soup.[2] Alternate stories attribute the creation to King Louis XIV.[3]
10 medium yellow onions (about 4 1/2 pounds) , halved, peeled, and thinly sliced
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon dried thyme
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
3/4 cup dry red wine
FOR CHEESE TOAST (OPTIONAL)
4 slices toasted multigrain bread
4 ounces sliced Swiss cheese
Preheat oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.
Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.
Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.)
If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.
To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.French onion soup recipe and history?
Not really sure how to make that.
You should check out http://www.highclassrecipes.com
I saw some good soup recipes there.
your method seems fine by me..
I believe it started with lightly scorching onions in a dab of butter or drippings from a roast ,,in a cast iron iron pot..
then adding a meat broth (today adding some Kitchen Bouquet) and coarsely chopped white onions..
the key to good French onion soup is patience,
cook 4 cups of thinly sliced onions and 1/4 t salt in 1/4 cups BUTTER...cook on very low heat until onions are caramelized ,
add 6 cups of strong broth (if you are using cubes...use 8)
add a bay leaf and let simmer an hour.
There is a produce that I have found called ';better than bouillon';
which is made from condensed beef juice,,,, this is much better than those salt licks aka bouillon cubes.
Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for the poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 17th century,[1] made from dry bread or croutons, beef broth, and caramelized onions. It is often broiled in a ramekin traditionally with gruy猫re melted on top. The crouton on top is reminiscent of ancient sops (see ';Early history'; section of soup).
Legend has it that the soup was created by King Louis XV of France. Late one night, he discovered he only had onions, butter and champagne at his hunting lodge, so he mixed them together to create the first French onion soup.[2] Alternate stories attribute the creation to King Louis XIV.[3]
10 medium yellow onions (about 4 1/2 pounds) , halved, peeled, and thinly sliced
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon dried thyme
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
3/4 cup dry red wine
FOR CHEESE TOAST (OPTIONAL)
4 slices toasted multigrain bread
4 ounces sliced Swiss cheese
Preheat oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.
Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.
Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.)
If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.
To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.French onion soup recipe and history?
Not really sure how to make that.
You should check out http://www.highclassrecipes.com
I saw some good soup recipes there.
your method seems fine by me..
I believe it started with lightly scorching onions in a dab of butter or drippings from a roast ,,in a cast iron iron pot..
then adding a meat broth (today adding some Kitchen Bouquet) and coarsely chopped white onions..
the key to good French onion soup is patience,
cook 4 cups of thinly sliced onions and 1/4 t salt in 1/4 cups BUTTER...cook on very low heat until onions are caramelized ,
add 6 cups of strong broth (if you are using cubes...use 8)
add a bay leaf and let simmer an hour.
There is a produce that I have found called ';better than bouillon';
which is made from condensed beef juice,,,, this is much better than those salt licks aka bouillon cubes.
Substituting green onions in a Hot and Sour Soup Recipe?
The recipe calls for 5 chopped scallions or green onions. I forgot to get them when I went to the grocery store. I have regular onions in my pantry and also dried chives. Would either of these work, and how much should I substitute?
Thanks!Substituting green onions in a Hot and Sour Soup Recipe?
5 chopped scallions is about one good sized regular onion. And yes, I would add about a tablespoon of the dried chives. I think it will come out great.
.Substituting green onions in a Hot and Sour Soup Recipe?
I personally am particular on it being the green onion so I wouldn't substitute either. Not the same. I am a BIG fan of hot and sour soup. I'll have to look for the recipe.. Hope you enjoy yours no matter what you decide.
It could work if you are not serving for a major party.
If I were you maybe I would put them first in the freezer in a ziplock bag so the flavor sits in for a while. If you have any other seasonings you can mix them in the ziplock bag when you take them out of the freezer. Slice them Juliane style really thin and long. I have never substituted things before but I hate going back to the store.. Season it up. You got to do what you got to do. It is your own creation, you are the cook.
Email me and let me know how it turned out to be...
Good luck do not sweat.
Creation is beautiful! Professionals do that all the time!
jaykay31@yahoo.com
www.foodnetwork.com
I really don't think it will taste the same. The regular onion is much stronger than the green onions. If you have to make it tonight, I would recommend using perhaps 1 tablespoon of very finely chopped onion. Fresh chives would be a good substitute for the green onions but the dried chives don't usually have much flavor. You could throw some dried chives in for a little flavor and green color - perhaps 2 teaspons.
I always have dried chives in my cupboard just in case...........I use that when I don't have green onions
Thanks!Substituting green onions in a Hot and Sour Soup Recipe?
5 chopped scallions is about one good sized regular onion. And yes, I would add about a tablespoon of the dried chives. I think it will come out great.
.Substituting green onions in a Hot and Sour Soup Recipe?
I personally am particular on it being the green onion so I wouldn't substitute either. Not the same. I am a BIG fan of hot and sour soup. I'll have to look for the recipe.. Hope you enjoy yours no matter what you decide.
It could work if you are not serving for a major party.
If I were you maybe I would put them first in the freezer in a ziplock bag so the flavor sits in for a while. If you have any other seasonings you can mix them in the ziplock bag when you take them out of the freezer. Slice them Juliane style really thin and long. I have never substituted things before but I hate going back to the store.. Season it up. You got to do what you got to do. It is your own creation, you are the cook.
Email me and let me know how it turned out to be...
Good luck do not sweat.
Creation is beautiful! Professionals do that all the time!
jaykay31@yahoo.com
www.foodnetwork.com
I really don't think it will taste the same. The regular onion is much stronger than the green onions. If you have to make it tonight, I would recommend using perhaps 1 tablespoon of very finely chopped onion. Fresh chives would be a good substitute for the green onions but the dried chives don't usually have much flavor. You could throw some dried chives in for a little flavor and green color - perhaps 2 teaspons.
I always have dried chives in my cupboard just in case...........I use that when I don't have green onions
Mushroom Soup/Pasta Recipes??
OK so I was wondering if anyone has some good recipes involving mushroom soup and pasta possibly?
Thanks!Mushroom Soup/Pasta Recipes??
http://www.foodnetwork.com/food/recipes/鈥?/a>
Veal and Mushroom Stew over Mascarpone Ravioli Recipe courtesy Emeril Lagasse, 2005
2 tablespoons olive oil
1 pound ground veal
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup finely chopped onions
1 pound assorted exotic mushrooms, cleaned and stemmed
2 tablespoons minced shallots
1/2 cup peeled, seeded, and chopped tomatoes
2 tablespoons plus 1 teaspoon chopped garlic
2 cups veal reduction
2 tablespoons butter
1 tablespoon finely chopped fresh parsley leaves
8 ounces mascarpone cheese
2 tablespoons chiffonade fresh basil leaves
32 squares fresh pasta (3 by 3 inches) such as wonton wrappers
4 ounces grated Parmigiano-Reggiano
Chopped fresh chives, for garnish
Heat the olive oil in a large saute pan, over medium heat. Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the veal to the pan and brown, about 5 to 6 minutes. Add the onions and saute for 2 minutes. Add the mushrooms and 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 3 to 4 minutes, or until the mushrooms have released most of their liquid. Add the shallots and tomatoes and cook for 2 minutes. Add the 2 tablespoons of garlic and saute for 1 minute. Add the veal reduction and bring the liquid up to a boil. Reduce to a simmer and cook for 6 to 8 minutes. Adjust seasonings with salt and pepper, to taste. Stir in the butter and parsley. Set aside and keep warm.
Bring a pot of salted water to a boil. In a mixing bowl, combine the cheese, remaining teaspoon of garlic, remaining 1/4 teaspoon of salt, remaining 1/8 teaspoon pepper and basil. Mix well. Divide the cheese mixture evenly among the centers of each of 16 squares of the fresh pasta. With a little water, lightly wet the edges of the pasta. Place the remaining pasta squares over the cheese. Press the 2 squares of pasta together tightly, then crimp using the tines of a fork to seal the ravioli completely. Place the ravioli in the boiling water, in batches if necessary, and cook until tender, about 4 to 5 minutes. Remove from the water and drain completely.
To serve, place 2 ravioli in the center of each shallow bowl. Spoon the stew over the pasta. Garnish with the cheese and chives.Mushroom Soup/Pasta Recipes??
Sure. Cook up your favorite pasta and add the mushroom soup. If you have a can of mushrooms, add those too. If you have some ground beef(cooked)toss that in. Add Green peppers and onions to the whole thing. The possibilities are endless.
make tuna fish casserole:
can cream of mushroom soup
tuna, drained and bones removed
pasta slightly undercook
sliced mushrooms, fresh or canned
peas, frozen or canned
cook the soup thick as you can then, cook the pasta then baked the casserole in an oven.
Ingredients:
1 box of spaghetti
4 cups of washed and diced portabella mushrooms
2 cloves of garlic, grated
3 tbsp of olive oil
1 tsp of vinegar
4 tbsp of Parmesan cheese
3 tbsp of mushroom soup
Salt and pepper
water
Directions:
Boil water for the pasta
Sautee the garlic in the olive oil.
Add the mushroom and vinegar.
Sautee for another 6 minutes.
Add the soup and salt and pepper to taste.
Simmer for another 3-5 minutes.
Add the spaghetti to the water.
Boil for 9-11 minutes.
Strain the pasta and add it to the mushroom sauce.
Sprinkle the Parmesan cheese over top
Onions would make a difference to the meal, if you just poured soup over the pasta. I like adding chopped onion, uncooked, to the pasta before pouring the soup over it. If you don't have anything else to add, just make the soup as thick as you can, maybe add a little black pepper, which does a lot for a plain meal.scars
Thanks!Mushroom Soup/Pasta Recipes??
http://www.foodnetwork.com/food/recipes/鈥?/a>
Veal and Mushroom Stew over Mascarpone Ravioli Recipe courtesy Emeril Lagasse, 2005
2 tablespoons olive oil
1 pound ground veal
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup finely chopped onions
1 pound assorted exotic mushrooms, cleaned and stemmed
2 tablespoons minced shallots
1/2 cup peeled, seeded, and chopped tomatoes
2 tablespoons plus 1 teaspoon chopped garlic
2 cups veal reduction
2 tablespoons butter
1 tablespoon finely chopped fresh parsley leaves
8 ounces mascarpone cheese
2 tablespoons chiffonade fresh basil leaves
32 squares fresh pasta (3 by 3 inches) such as wonton wrappers
4 ounces grated Parmigiano-Reggiano
Chopped fresh chives, for garnish
Heat the olive oil in a large saute pan, over medium heat. Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the veal to the pan and brown, about 5 to 6 minutes. Add the onions and saute for 2 minutes. Add the mushrooms and 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 3 to 4 minutes, or until the mushrooms have released most of their liquid. Add the shallots and tomatoes and cook for 2 minutes. Add the 2 tablespoons of garlic and saute for 1 minute. Add the veal reduction and bring the liquid up to a boil. Reduce to a simmer and cook for 6 to 8 minutes. Adjust seasonings with salt and pepper, to taste. Stir in the butter and parsley. Set aside and keep warm.
Bring a pot of salted water to a boil. In a mixing bowl, combine the cheese, remaining teaspoon of garlic, remaining 1/4 teaspoon of salt, remaining 1/8 teaspoon pepper and basil. Mix well. Divide the cheese mixture evenly among the centers of each of 16 squares of the fresh pasta. With a little water, lightly wet the edges of the pasta. Place the remaining pasta squares over the cheese. Press the 2 squares of pasta together tightly, then crimp using the tines of a fork to seal the ravioli completely. Place the ravioli in the boiling water, in batches if necessary, and cook until tender, about 4 to 5 minutes. Remove from the water and drain completely.
To serve, place 2 ravioli in the center of each shallow bowl. Spoon the stew over the pasta. Garnish with the cheese and chives.Mushroom Soup/Pasta Recipes??
Sure. Cook up your favorite pasta and add the mushroom soup. If you have a can of mushrooms, add those too. If you have some ground beef(cooked)toss that in. Add Green peppers and onions to the whole thing. The possibilities are endless.
make tuna fish casserole:
can cream of mushroom soup
tuna, drained and bones removed
pasta slightly undercook
sliced mushrooms, fresh or canned
peas, frozen or canned
cook the soup thick as you can then, cook the pasta then baked the casserole in an oven.
Ingredients:
1 box of spaghetti
4 cups of washed and diced portabella mushrooms
2 cloves of garlic, grated
3 tbsp of olive oil
1 tsp of vinegar
4 tbsp of Parmesan cheese
3 tbsp of mushroom soup
Salt and pepper
water
Directions:
Boil water for the pasta
Sautee the garlic in the olive oil.
Add the mushroom and vinegar.
Sautee for another 6 minutes.
Add the soup and salt and pepper to taste.
Simmer for another 3-5 minutes.
Add the spaghetti to the water.
Boil for 9-11 minutes.
Strain the pasta and add it to the mushroom sauce.
Sprinkle the Parmesan cheese over top
Onions would make a difference to the meal, if you just poured soup over the pasta. I like adding chopped onion, uncooked, to the pasta before pouring the soup over it. If you don't have anything else to add, just make the soup as thick as you can, maybe add a little black pepper, which does a lot for a plain meal.
Anyone got any real good recipes for homemade tomato soup? My bumper grobag crop is ready?
Fresh Tomato Soup
Once you try this delightful version of tomato soup with just a hint of citrus and the perfume of basil, you'll swear off canned tomato soup for good.
1/4 cup olive oil
2 large yellow onions, diced
1 tablespoon finely grated orange zest
18 ripe Roma tomatoes, quartered
Heavy cream
Salt and pepper to taste
Fresh basil leaves
Using a heavy saucepan set over medium heat, saut茅 onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes.
Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid.
Puree soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy or light cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste.
Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.Anyone got any real good recipes for homemade tomato soup? My bumper grobag crop is ready?
you could try using tomatoesAnyone got any real good recipes for homemade tomato soup? My bumper grobag crop is ready?
Recipes
Homemade tomato soup
August 2, 2000
You can make the recipe through the puree stage and freeze that part until you want to make the soup. Defrosted and warmed, the puree can serve as a lighter tomato soup without the final butter and cream enrichments.
Makes 4 to 6 servings
1 tablespoon oil
8 tablespoons (1 stick) butter
1 large onion, thinly sliced
3 pounds fresh tomatoes, peeled, seeded and coarsely chopped, including juices
2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon fresh basil leaves or 1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable broth (see note)
1/4 cup all-purpose flour
1 cup heavy (whipping) cream
1 or 2 pinches of sugar (optional)
Croutons, for garnish
1. Place the oil and 4 tablespoons of the butter in a large, heavy soup pot and heat until the butter melts. Add the onion and saute over medium heat until soft, about 8 minutes.
2. Add the tomatoes, thyme, basil, salt and pepper, and stir to mix. Bring to a boil and cook over medium heat until the tomatoes have collapsed, 6 to 8 minutes.
3. While the tomatoes cook, heat 1/2 cup of the broth until beginning to boil. Whisk in the flour to make a smooth paste.
4. Add the flour paste and the remaining broth to the pot and bring to a boil. Simmer for 5 minutes, stirring frequently, until the flour is cooked. Remove and cool enough to handle.
5. Puree the mixture in a food processor or food mill. Return to the soup pot and stir in the cream, the remaining 4 tablespoons of butter and the sugar, if using. Heat the soup without boiling and serve right away, garnished with the croutons.
Note: To make vegetable broth, combine 1-1/2 pounds coarsely chopped tomatoes; an onion, unpeeled and quartered; 2 or more cloves garlic; 2 celery ribs, including tops, cut up a bit; 2 carrots, scrubbed and cut up a bit; 2 good handfuls of shredded greens, such as chard, spinach or kale; another handful of fresh parsley; a bay leaf; and a good pinch of salt to bring out the flavors. To these basics, you can add some chunks of summer squash or other herbs, such as cilantro, thyme, oregano or marjoram. Place all these ingredients in a large pot and add 4 quarts water. Bring to a boil over medium heat (this will take some time), reduce the heat to a simmer and partially cover. Cook for 1 to 1-1/2 hours, until the broth is well colored and no longer watery looking. Cool, strain and use right away or refrigerate for up to 5 days. May be frozen for longer.
Good luck ;)
Why kept it just to soup? Try it with a nice salad.
foodtv.com... i think so go yahoo ';food network'; great food
http://www.tomato-cages.com/tomato-soup-鈥?/a>
Here's some for you.
Liquidise tomatoes in a blender. Fry fine chopped onions lightly. Pour over tomatoes. Add tomato paste and a quarter teaspoon of sugar. Season. Stir well. Warm through. Remove from heat. Then add fresh chopped basil and stir through some fresh cream and serve.
To look nicer in the bowl top with a swirl of cream and spinkle over some salt and ground coarse pepper. Garnish with a sprig of basil. Nice with sliced buttered french loaf.
this has gotta be the simplest recipe out there...couple tins plum tomatoes in the blender,small tub double cream,small handfull of chopped fresh basil and salt and pepper,whizz ,heat and serve with crusty bread(preferably with cheese on it!)
p.s,strain through a seive to get rid of any seeds..
This isn't exactly an answer to your recipe question, but, as incredible as it sounds, it works great! It will allow you to store those tomatoes until you are ready to whip up a batch of soup, pasta sauce, chili or whatever!
Here goes:
Without washing them, place them individually in the freezer. When frozen, transfer to a storage container and keep them frozen.
When you need tomatoes for recipes, take out the required number and drop them into a bowl of cold water.
The skins will slide right off and you can dice, chop, slice them with ease (not messy , either, as the juice is frozen inside the tomato.)
Proceed with cooking your recipe.
500g (1lb) tomatoes fresh
500 mo (lpint) stock juice from the can or stock cube
1 small streaky bacon rasher
1 tablespoon margarine
1 small onions
1 small carrot
salt and pepper
nutmeg,. sugar and lemon juice to taste
bunch of mixed herbs.
Fry bacon for a few minutes, then fat steam the onion, and carrot in bacon fat and maragine before adding the tomatoes.
Cook raw tomatoes in the fat fo a few mins. then add the liquidsimmer the soup 1 hour.
Rob it through a nylon sieve.
Note. Except when outdor, home grown tomatoes are at their cheapest, a better flavoured and more econonnnmical sup if made from canned tomatoes than fresh ones.
Yes, this one is really easy and yummy!
Make a roux with flour and marge or butter. add diced uo tomatoes, add about 1 pint veg stock, simmer slowly for an hour or so season with salt and pepper and is desired a little sugar, mix well with a blender, type thing, and enjoy.
PS this one works really well with tinned tomatoes as well, I usually use 2 tins and they are really cheap, the cooking time with tinned ones is reduced to about 1/2
I usually peel the tomatoes and add 2 butternut squash's which have been peeled and de-seeded, blend then in a blender (if you dont have a blender you can boil the butternut squash for about 20-25 mins and mash until like a paste, still peel the tomatoes and mash aswell), add some fresh parsley (not dried) and simmer in a pan for about 10-15 mins...It'll warm you up a treat especially with the autumn weather coming
You can substitute butternut squash for sweet potato or pumkin, or carrots
Try these-and lucky you!
FRESH CREAM OF TOMATO SOUP
1 tbsp. butter
1 c. coarsely chopped onion
2 tbsp. minced shallots
3 lb. tomatoes, peeled, seeded %26amp; coarsely chopped
1 c. strained orange juice
2 tbsp. minced fresh tarragon or 2 tsp. dried
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. sour cream
1 c. heavy cream
1 tbsp. minced chives
In a large (14 inch) skillet, melt the butter over low heat. Add the onions and shallots and saute, stirring occasionally, until soft but not brown, about 5 minutes. Add the tomatoes, orange juice, tarragon, sugar, salt and pepper; blend well. Bring the mixture to a boil, then simmer, covered, over moderate low heat for 30 minutes. Remove from the heat and cool.
Spoon the mixture into the bowl of a food processor fitted with a steel knife. Puree until smooth. Add the sour cream and whirl until blended. Transfer the mixture to a large pitcher or plastic container and add the heavy cream, stirring thoroughly.
Taste for seasoning and adjust to your taste. Refrigerate, tightly covered, until thoroughly chilled. to serve, divide the cold soup among 6 soup bowls and sprinkle the chives on top. Serves 6.
Note: If you prefer, the soup may be served hot. Reheat it slowly over moderate heat, stirring frequently. Do not let it come to a boil. Garnish with the chives.
CREAM OF FRESH TOMATO SOUP II
2 strips of bacon
1 onion
2 tbsp. butter
2 lbs. ripe plum tomatoes
1 tsp. thyme
1 bay leaf
4 c. chicken stock
1/2 c. heavy cream
Salt and pepper to taste
Nutmeg to taste
Chop the bacon and the onion and saute in a heavy kettle until the bacon is cooked and onion is soft. Put the plum tomatoes in a bowl or saucepan and pour boiling water over them, leaving it for a few minutes, and then draining. Slip the peel off and coarsely chop the tomatoes. Add the tomatoes, the thyme and the bay leaf to the saucepan and saute for 5 to 10 minutes. Add the chicken stock and simmer for 20 to 30 minutes. Remove the bay leaf and put the mixture through a food mill. Return to the saucepan and heat through, tasting and adding the seasoning as necessary. Swirl the heavy cream into the hot soup and serve
adding sweet potato and carrot works a treat
try paula deen's home cooking or her rest. website the lady and sons.if not,just make it real creamy with milk.Mmm-mmm.or hey go to campbells.com!
If you have a lot of tomatoes then make a lot of different soups. Just use a standard recipe and then vary it with additions of different ingredients different spices etc. Then next year you will have discovered for yourself YOUR favorite recipe.
Once you try this delightful version of tomato soup with just a hint of citrus and the perfume of basil, you'll swear off canned tomato soup for good.
1/4 cup olive oil
2 large yellow onions, diced
1 tablespoon finely grated orange zest
18 ripe Roma tomatoes, quartered
Heavy cream
Salt and pepper to taste
Fresh basil leaves
Using a heavy saucepan set over medium heat, saut茅 onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes.
Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid.
Puree soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy or light cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste.
Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.Anyone got any real good recipes for homemade tomato soup? My bumper grobag crop is ready?
you could try using tomatoesAnyone got any real good recipes for homemade tomato soup? My bumper grobag crop is ready?
Recipes
Homemade tomato soup
August 2, 2000
You can make the recipe through the puree stage and freeze that part until you want to make the soup. Defrosted and warmed, the puree can serve as a lighter tomato soup without the final butter and cream enrichments.
Makes 4 to 6 servings
1 tablespoon oil
8 tablespoons (1 stick) butter
1 large onion, thinly sliced
3 pounds fresh tomatoes, peeled, seeded and coarsely chopped, including juices
2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon fresh basil leaves or 1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable broth (see note)
1/4 cup all-purpose flour
1 cup heavy (whipping) cream
1 or 2 pinches of sugar (optional)
Croutons, for garnish
1. Place the oil and 4 tablespoons of the butter in a large, heavy soup pot and heat until the butter melts. Add the onion and saute over medium heat until soft, about 8 minutes.
2. Add the tomatoes, thyme, basil, salt and pepper, and stir to mix. Bring to a boil and cook over medium heat until the tomatoes have collapsed, 6 to 8 minutes.
3. While the tomatoes cook, heat 1/2 cup of the broth until beginning to boil. Whisk in the flour to make a smooth paste.
4. Add the flour paste and the remaining broth to the pot and bring to a boil. Simmer for 5 minutes, stirring frequently, until the flour is cooked. Remove and cool enough to handle.
5. Puree the mixture in a food processor or food mill. Return to the soup pot and stir in the cream, the remaining 4 tablespoons of butter and the sugar, if using. Heat the soup without boiling and serve right away, garnished with the croutons.
Note: To make vegetable broth, combine 1-1/2 pounds coarsely chopped tomatoes; an onion, unpeeled and quartered; 2 or more cloves garlic; 2 celery ribs, including tops, cut up a bit; 2 carrots, scrubbed and cut up a bit; 2 good handfuls of shredded greens, such as chard, spinach or kale; another handful of fresh parsley; a bay leaf; and a good pinch of salt to bring out the flavors. To these basics, you can add some chunks of summer squash or other herbs, such as cilantro, thyme, oregano or marjoram. Place all these ingredients in a large pot and add 4 quarts water. Bring to a boil over medium heat (this will take some time), reduce the heat to a simmer and partially cover. Cook for 1 to 1-1/2 hours, until the broth is well colored and no longer watery looking. Cool, strain and use right away or refrigerate for up to 5 days. May be frozen for longer.
Good luck ;)
Why kept it just to soup? Try it with a nice salad.
foodtv.com... i think so go yahoo ';food network'; great food
http://www.tomato-cages.com/tomato-soup-鈥?/a>
Here's some for you.
Liquidise tomatoes in a blender. Fry fine chopped onions lightly. Pour over tomatoes. Add tomato paste and a quarter teaspoon of sugar. Season. Stir well. Warm through. Remove from heat. Then add fresh chopped basil and stir through some fresh cream and serve.
To look nicer in the bowl top with a swirl of cream and spinkle over some salt and ground coarse pepper. Garnish with a sprig of basil. Nice with sliced buttered french loaf.
this has gotta be the simplest recipe out there...couple tins plum tomatoes in the blender,small tub double cream,small handfull of chopped fresh basil and salt and pepper,whizz ,heat and serve with crusty bread(preferably with cheese on it!)
p.s,strain through a seive to get rid of any seeds..
This isn't exactly an answer to your recipe question, but, as incredible as it sounds, it works great! It will allow you to store those tomatoes until you are ready to whip up a batch of soup, pasta sauce, chili or whatever!
Here goes:
Without washing them, place them individually in the freezer. When frozen, transfer to a storage container and keep them frozen.
When you need tomatoes for recipes, take out the required number and drop them into a bowl of cold water.
The skins will slide right off and you can dice, chop, slice them with ease (not messy , either, as the juice is frozen inside the tomato.)
Proceed with cooking your recipe.
500g (1lb) tomatoes fresh
500 mo (lpint) stock juice from the can or stock cube
1 small streaky bacon rasher
1 tablespoon margarine
1 small onions
1 small carrot
salt and pepper
nutmeg,. sugar and lemon juice to taste
bunch of mixed herbs.
Fry bacon for a few minutes, then fat steam the onion, and carrot in bacon fat and maragine before adding the tomatoes.
Cook raw tomatoes in the fat fo a few mins. then add the liquidsimmer the soup 1 hour.
Rob it through a nylon sieve.
Note. Except when outdor, home grown tomatoes are at their cheapest, a better flavoured and more econonnnmical sup if made from canned tomatoes than fresh ones.
Yes, this one is really easy and yummy!
Make a roux with flour and marge or butter. add diced uo tomatoes, add about 1 pint veg stock, simmer slowly for an hour or so season with salt and pepper and is desired a little sugar, mix well with a blender, type thing, and enjoy.
PS this one works really well with tinned tomatoes as well, I usually use 2 tins and they are really cheap, the cooking time with tinned ones is reduced to about 1/2
I usually peel the tomatoes and add 2 butternut squash's which have been peeled and de-seeded, blend then in a blender (if you dont have a blender you can boil the butternut squash for about 20-25 mins and mash until like a paste, still peel the tomatoes and mash aswell), add some fresh parsley (not dried) and simmer in a pan for about 10-15 mins...It'll warm you up a treat especially with the autumn weather coming
You can substitute butternut squash for sweet potato or pumkin, or carrots
Try these-and lucky you!
FRESH CREAM OF TOMATO SOUP
1 tbsp. butter
1 c. coarsely chopped onion
2 tbsp. minced shallots
3 lb. tomatoes, peeled, seeded %26amp; coarsely chopped
1 c. strained orange juice
2 tbsp. minced fresh tarragon or 2 tsp. dried
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. sour cream
1 c. heavy cream
1 tbsp. minced chives
In a large (14 inch) skillet, melt the butter over low heat. Add the onions and shallots and saute, stirring occasionally, until soft but not brown, about 5 minutes. Add the tomatoes, orange juice, tarragon, sugar, salt and pepper; blend well. Bring the mixture to a boil, then simmer, covered, over moderate low heat for 30 minutes. Remove from the heat and cool.
Spoon the mixture into the bowl of a food processor fitted with a steel knife. Puree until smooth. Add the sour cream and whirl until blended. Transfer the mixture to a large pitcher or plastic container and add the heavy cream, stirring thoroughly.
Taste for seasoning and adjust to your taste. Refrigerate, tightly covered, until thoroughly chilled. to serve, divide the cold soup among 6 soup bowls and sprinkle the chives on top. Serves 6.
Note: If you prefer, the soup may be served hot. Reheat it slowly over moderate heat, stirring frequently. Do not let it come to a boil. Garnish with the chives.
CREAM OF FRESH TOMATO SOUP II
2 strips of bacon
1 onion
2 tbsp. butter
2 lbs. ripe plum tomatoes
1 tsp. thyme
1 bay leaf
4 c. chicken stock
1/2 c. heavy cream
Salt and pepper to taste
Nutmeg to taste
Chop the bacon and the onion and saute in a heavy kettle until the bacon is cooked and onion is soft. Put the plum tomatoes in a bowl or saucepan and pour boiling water over them, leaving it for a few minutes, and then draining. Slip the peel off and coarsely chop the tomatoes. Add the tomatoes, the thyme and the bay leaf to the saucepan and saute for 5 to 10 minutes. Add the chicken stock and simmer for 20 to 30 minutes. Remove the bay leaf and put the mixture through a food mill. Return to the saucepan and heat through, tasting and adding the seasoning as necessary. Swirl the heavy cream into the hot soup and serve
adding sweet potato and carrot works a treat
try paula deen's home cooking or her rest. website the lady and sons.if not,just make it real creamy with milk.Mmm-mmm.or hey go to campbells.com!
If you have a lot of tomatoes then make a lot of different soups. Just use a standard recipe and then vary it with additions of different ingredients different spices etc. Then next year you will have discovered for yourself YOUR favorite recipe.
Black bean recipes? No soup?
Spinach and black bean lasagna. This is also good if you are vegetarian as there is no meat added (though it could be). I would add 2 chopped green peppers to the tomato sauce, personally, but this recipe is the one I use.
http://find.myrecipes.com/recipes/recipe鈥?/a>
I would make two pans, just to be sure you'd have enough, but it's not very difficult or expensive.Black bean recipes? No soup?
I totally love black beans and rice. I make a pot of basmati rice. Then saute onions, garlic, jalapenos or pickled ones, and red bell peppers in a little oil, then add a can or two of drained and rinsed black beans, a quarter cup of white vinegar, and about 10 splashes of hot sauce. When it's cooked down a bit, I stir in 3 cups of the rice.
It's good on its own, or even better stuffed in tortillas with cheese and served with green salsa and sour cream, or turned into enchiladas with a sauce.Black bean recipes? No soup?
Black Bean Salad:
http://www.foodnetwork.com/food/recipes/鈥?/a>
Turkey and Black Bean Empandas:
http://www.foodnetwork.com/food/recipes/鈥?/a>
Salsa Rice w/ Black Beans %26amp; Corn:
http://www.foodnetwork.com/food/recipes/鈥?/a>
Grilled Garlic Chicken w/ Black Beans, Pico de Galo, and Guacamole:
http://www.foodnetwork.com/food/recipes/鈥?/a>
Pork and Black Bean Chalupas w/ Tex-mex dressing:
http://www.foodnetwork.com/food/recipes/鈥?/a>
i stir fry boiled black beans with butter, garlic, pepper, some mixed herbs, concentrated chicken stock and garnish with bacon bits.
the water which was used to boil the black beans can be used for a vegetable stew, if u don;t mind the black color.
Make ';Red beans and rice,'; or ';dirty rice.'; They are a beloved staple in the southern U.S., especially places like New Orleans. Black beans are certainly a good substitute for pinto and kidney beans, as well as black-eyed peas.
cold salad:
chop tomato
those small onions with the green,long ';tail'; in rounds
cilantro coriander,chopped
mozzarella cheese in cubes
garlic flavored croutons
serve over levaes of a nice crispy lettuce
dressing of your choice
http://allrecipes.com/Search/Ingredients鈥?/a>
I saw that a gal on Food TV was doing a black bean rice pilaf today -- I need to search for it!
http://find.myrecipes.com/recipes/recipe鈥?/a>
I would make two pans, just to be sure you'd have enough, but it's not very difficult or expensive.Black bean recipes? No soup?
I totally love black beans and rice. I make a pot of basmati rice. Then saute onions, garlic, jalapenos or pickled ones, and red bell peppers in a little oil, then add a can or two of drained and rinsed black beans, a quarter cup of white vinegar, and about 10 splashes of hot sauce. When it's cooked down a bit, I stir in 3 cups of the rice.
It's good on its own, or even better stuffed in tortillas with cheese and served with green salsa and sour cream, or turned into enchiladas with a sauce.Black bean recipes? No soup?
Black Bean Salad:
http://www.foodnetwork.com/food/recipes/鈥?/a>
Turkey and Black Bean Empandas:
http://www.foodnetwork.com/food/recipes/鈥?/a>
Salsa Rice w/ Black Beans %26amp; Corn:
http://www.foodnetwork.com/food/recipes/鈥?/a>
Grilled Garlic Chicken w/ Black Beans, Pico de Galo, and Guacamole:
http://www.foodnetwork.com/food/recipes/鈥?/a>
Pork and Black Bean Chalupas w/ Tex-mex dressing:
http://www.foodnetwork.com/food/recipes/鈥?/a>
i stir fry boiled black beans with butter, garlic, pepper, some mixed herbs, concentrated chicken stock and garnish with bacon bits.
the water which was used to boil the black beans can be used for a vegetable stew, if u don;t mind the black color.
Make ';Red beans and rice,'; or ';dirty rice.'; They are a beloved staple in the southern U.S., especially places like New Orleans. Black beans are certainly a good substitute for pinto and kidney beans, as well as black-eyed peas.
cold salad:
chop tomato
those small onions with the green,long ';tail'; in rounds
cilantro coriander,chopped
mozzarella cheese in cubes
garlic flavored croutons
serve over levaes of a nice crispy lettuce
dressing of your choice
http://allrecipes.com/Search/Ingredients鈥?/a>
I saw that a gal on Food TV was doing a black bean rice pilaf today -- I need to search for it!
Good taco or enchilada soup recipes?
anyone have a good recipe for taco or enchilada soup??Good taco or enchilada soup recipes?
CHICKEN ENCHILADA SOUP
4 cans cream of chicken soup, undiluted
1 lb. mild Mexican Velveeta cheese
1 can Ro-Tel or El Paso brand diced green chilies
4 - 6 chicken breast halves, cooked and shredded
1 pt. Half %26amp; Half
2 c. milk
Salt and-or chili powder to taste (optional and I never use it)
Mix everything together and heat thoroughly. Serve as a main dish with crushed tortilla chips. This makes a lot. I also use skim milk to make it a little less ';fatty';.
TACO SOUP
1 lb ground beef
2 cans whole kernel corn (drained)
2 cans Mexican style tomatoes
2 cans Ranch style beans
1 pkg Ranch mix
1 pkg taco seasoning
Cook ground beef and drain. Add all ingredients and let simmer for 20 minutes or until it thickens.
This dish can also be prepared like a taco salad.
Tortilla chips topped with taco Soup, cheese, lettuce, sour cream and taco sauce or simply eat as a soup with tortilla chips.
Good taco or enchilada soup recipes?
Tortilla Soup Recipe
http://www.texmextogo.com
Ingredients:
1 medium onion chopped
1 jalapeno pepper, chopped
2 cloves garlic, minced
2 tbsp. Oil
2 pounds stew meat, optional
1 14oz. can tomatoes
1/2 jar Tejano salsa (click here to order)
1 10 1/2 oz. can beef broth
1 10 1/2 oz. cans water
1 10 3/4 oz. can chicken broth
1 10 3/4 oz. can tomato soup
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. lemon-pepper seasoning
2 tsp. Worcestershire sauce
2 tsp. Tabasco sauce
4 tortillas, cut in 1'; squares
1/4 cup grated Cheddar cheese
Directions:
Saute the first 5 ingredients in a large skillet.
Add remaining ingredients, except tortillas and cheese, and simmer for 50 minutes.
Add tortillas and cook 10 minutes.
Pour into mugs and sprinkle with cheese.
With your first sip you will leave your chair, but quickly sit down and continue to sip. HOT but so good!
Serves 6-8.
Chili's Chicken Enchilada Soup
1/2 C. Vegetable oil
1/4 C. Chicken base
3 C. diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 C. Masa Harina
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese, cubed
3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saut茅 until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to saut茅ed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.
Makes 1 1/2 gallons or 16-20 servings.
--copykat.com
------------------------
Taco Soup
1-1陆 lbs. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning
Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese
Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and saut茅 w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)
Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.
CHICKEN ENCHILADA SOUP
4 cans cream of chicken soup, undiluted
1 lb. mild Mexican Velveeta cheese
1 can Ro-Tel or El Paso brand diced green chilies
4 - 6 chicken breast halves, cooked and shredded
1 pt. Half %26amp; Half
2 c. milk
Salt and-or chili powder to taste (optional and I never use it)
Mix everything together and heat thoroughly. Serve as a main dish with crushed tortilla chips. This makes a lot. I also use skim milk to make it a little less ';fatty';.
TACO SOUP
1 lb ground beef
2 cans whole kernel corn (drained)
2 cans Mexican style tomatoes
2 cans Ranch style beans
1 pkg Ranch mix
1 pkg taco seasoning
Cook ground beef and drain. Add all ingredients and let simmer for 20 minutes or until it thickens.
This dish can also be prepared like a taco salad.
Tortilla chips topped with taco Soup, cheese, lettuce, sour cream and taco sauce or simply eat as a soup with tortilla chips.
Good taco or enchilada soup recipes?
Tortilla Soup Recipe
http://www.texmextogo.com
Ingredients:
1 medium onion chopped
1 jalapeno pepper, chopped
2 cloves garlic, minced
2 tbsp. Oil
2 pounds stew meat, optional
1 14oz. can tomatoes
1/2 jar Tejano salsa (click here to order)
1 10 1/2 oz. can beef broth
1 10 1/2 oz. cans water
1 10 3/4 oz. can chicken broth
1 10 3/4 oz. can tomato soup
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. lemon-pepper seasoning
2 tsp. Worcestershire sauce
2 tsp. Tabasco sauce
4 tortillas, cut in 1'; squares
1/4 cup grated Cheddar cheese
Directions:
Saute the first 5 ingredients in a large skillet.
Add remaining ingredients, except tortillas and cheese, and simmer for 50 minutes.
Add tortillas and cook 10 minutes.
Pour into mugs and sprinkle with cheese.
With your first sip you will leave your chair, but quickly sit down and continue to sip. HOT but so good!
Serves 6-8.
Chili's Chicken Enchilada Soup
1/2 C. Vegetable oil
1/4 C. Chicken base
3 C. diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 C. Masa Harina
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese, cubed
3 lb. cooked, cubed chicken
In large pot, place oil, chicken base, onion and spices. Saut茅 until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to saut茅ed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.
Makes 1 1/2 gallons or 16-20 servings.
--copykat.com
------------------------
Taco Soup
1-1陆 lbs. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning
Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese
Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and saut茅 w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)
Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.
What Kind of Beer is Best for Beer CHEESE Soup? Light or Dark? Any Recipes?
I make beer cheese soup at work, and by far the best beer to use is killians. You should not use any light beers because they are too watery tasting. Here are a couple of good recipes.
Cheese and Beer Soup
Ingredients
(1 servings)
1 c Finely chopped bacon
1/2 Green bell pepper, chopped fine
1/2 c Chopped celery
1/2 md Onion, chopped fine
2/3 c Flour
1 Stick butter
3 qt Milk
1 Pimiento, drained and chopped
1 c Chicken bouillon
1/2 ts Garlic powder
1 1/2 lb Cheddar cheese, grated
1/2 lb Provolone cheese, grated
1/2 c Beer (medium, such as killians)
1/4 c Chopped parsley
Salt and pepper to taste
Instructions
Cook bacon until crisp, remove from pan and reserve. In about 3/4 tsp) (2 oz.) of the bacon drippings, saute bell pepper, onion and celery. Make a roux by mixing flour and butter over a warm burner of the stove. When it starts to brown, add milk slowly, mixing all the while.
Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic powder. Heat over medium heat. (High will scorch milk). When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy.
Add beer to the soup. Reduce heat to simmer and simmer uncovered for 20 minutes. Just before removing soup from stove, mix in parsley for color. Add salt and pepper to taste.
Freezes well.
Makes 1 gallon or 10 servings.
Cheddar Cheese And Beer Soup With Tempura Broccoli Florets
Yield: 1
Ingredients
1 stick butter
1/2 c flour
1/2 c minced onions
1/4 c minced celery
1 salt
1 cayenne
1 bottle medium beer (such as killians);
-(12-ounce)
4 c chicken stock
2 c whole milk
1 lb sharp cheddar cheese; grated
1 ds crystal hot sauce
------------------------FOR THE TEMPURA-------------------------------
2/3 c all-purpose flour
1/2 c cornstarch
1 lg egg; beaten
1 c seltzer water
8 fresh broccoli florets;
-blanched
1 tb finely chopped fresh parsley
- leaves
Instructions
In a large saucepan, over medium heat, melt the butter. Stir in the flour
and
cook, stirring constantly for 4 minutes to make a blond roux. Add the
onions
and celery. Season with salt and pepper. Continue to cook for 2 minutes or
until the vegetables are wilted. Stir in the beer and stock. Bring the
mixture
to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and
cheese. Continue to cook for 10 minutes. Season with salt and hot sauce.
Reduce the heat and keep warm.
Preheat the fryer to 375 degrees F.
In a mixing bowl, whisk together the flour, cornstarch, egg, and soda
water.
Mix well to make a smooth batter. Season with salt and cayenne. Dip each
floret into the batter, shaking off any excess. Carefully add the battered
broccoli to the oil and fry until crispy, about 2 to 3 minutes. Remove and
drain on paper towels. Season with salt.
To serve, ladle the soup into each bowl. Garnish with the Tempura Florets
and
parsley.
Yield: 8 servingsWhat Kind of Beer is Best for Beer CHEESE Soup? Light or Dark? Any Recipes?
Light beer. It shouldn't be an ale, it should be a lager.
Try recipe source, the link is below.
http://www.recipesource.com/What Kind of Beer is Best for Beer CHEESE Soup? Light or Dark? Any Recipes?
Split the difference and use redwolf. Try it both ways and see which one you like best.
Go with a dark beer. I used to make beer bread to go with soups using Killian's (not that it's really dark) and it was really good - I imagine that a dark beer would be the perfect compliment.
Pick an amber or brown ale. It will give you a richer flavor than a light beer like a pilsner or lager. Stout or porter (very dark beers) would be too heavy.
Go for Molson porter or Cuzque帽a pilsener, they go well with brie or butter cheese. Even go farther and use white pepper, stragon, thime and rosemary, adding sausages and milk. Avoid tofu and horseradish, can tell you wont like them.
Cheese and Beer Soup
Ingredients
(1 servings)
1 c Finely chopped bacon
1/2 Green bell pepper, chopped fine
1/2 c Chopped celery
1/2 md Onion, chopped fine
2/3 c Flour
1 Stick butter
3 qt Milk
1 Pimiento, drained and chopped
1 c Chicken bouillon
1/2 ts Garlic powder
1 1/2 lb Cheddar cheese, grated
1/2 lb Provolone cheese, grated
1/2 c Beer (medium, such as killians)
1/4 c Chopped parsley
Salt and pepper to taste
Instructions
Cook bacon until crisp, remove from pan and reserve. In about 3/4 tsp) (2 oz.) of the bacon drippings, saute bell pepper, onion and celery. Make a roux by mixing flour and butter over a warm burner of the stove. When it starts to brown, add milk slowly, mixing all the while.
Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic powder. Heat over medium heat. (High will scorch milk). When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy.
Add beer to the soup. Reduce heat to simmer and simmer uncovered for 20 minutes. Just before removing soup from stove, mix in parsley for color. Add salt and pepper to taste.
Freezes well.
Makes 1 gallon or 10 servings.
Cheddar Cheese And Beer Soup With Tempura Broccoli Florets
Yield: 1
Ingredients
1 stick butter
1/2 c flour
1/2 c minced onions
1/4 c minced celery
1 salt
1 cayenne
1 bottle medium beer (such as killians);
-(12-ounce)
4 c chicken stock
2 c whole milk
1 lb sharp cheddar cheese; grated
1 ds crystal hot sauce
------------------------FOR THE TEMPURA-------------------------------
2/3 c all-purpose flour
1/2 c cornstarch
1 lg egg; beaten
1 c seltzer water
8 fresh broccoli florets;
-blanched
1 tb finely chopped fresh parsley
- leaves
Instructions
In a large saucepan, over medium heat, melt the butter. Stir in the flour
and
cook, stirring constantly for 4 minutes to make a blond roux. Add the
onions
and celery. Season with salt and pepper. Continue to cook for 2 minutes or
until the vegetables are wilted. Stir in the beer and stock. Bring the
mixture
to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and
cheese. Continue to cook for 10 minutes. Season with salt and hot sauce.
Reduce the heat and keep warm.
Preheat the fryer to 375 degrees F.
In a mixing bowl, whisk together the flour, cornstarch, egg, and soda
water.
Mix well to make a smooth batter. Season with salt and cayenne. Dip each
floret into the batter, shaking off any excess. Carefully add the battered
broccoli to the oil and fry until crispy, about 2 to 3 minutes. Remove and
drain on paper towels. Season with salt.
To serve, ladle the soup into each bowl. Garnish with the Tempura Florets
and
parsley.
Yield: 8 servingsWhat Kind of Beer is Best for Beer CHEESE Soup? Light or Dark? Any Recipes?
Light beer. It shouldn't be an ale, it should be a lager.
Try recipe source, the link is below.
http://www.recipesource.com/What Kind of Beer is Best for Beer CHEESE Soup? Light or Dark? Any Recipes?
Split the difference and use redwolf. Try it both ways and see which one you like best.
Go with a dark beer. I used to make beer bread to go with soups using Killian's (not that it's really dark) and it was really good - I imagine that a dark beer would be the perfect compliment.
Pick an amber or brown ale. It will give you a richer flavor than a light beer like a pilsner or lager. Stout or porter (very dark beers) would be too heavy.
Go for Molson porter or Cuzque帽a pilsener, they go well with brie or butter cheese. Even go farther and use white pepper, stragon, thime and rosemary, adding sausages and milk. Avoid tofu and horseradish, can tell you wont like them.
Any one know any good recipes for deer soup?
my dad he made it a few years ago but lost the recipe and he wants to make it again...any know of a really good deer soup recipe please share...Not stew, soup..thanksAny one know any good recipes for deer soup?
Here's a couple of recipes you may like:
Crock Pot Venison Soup Recipe #150232
陆 day | 35 min prep
SERVES 6 -8
1 (2 ounce) packet dry onion soup mix
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 lb ground venison
2 tablespoons cooking oil (canola or grapeseed)
1 (14 1/2 ounce) can diced tomatoes
1/3 cup red lentil (optional)
1 onion, diced
1-2 garlic cloves, minced
6 cups water
3 cups frozen mixed vegetables
3 small red potatoes, diced
1 cup cabbage leaf, chopped
1 (15 ounce) can tomato sauce
1 cup macaroni noodles (uncooked)
2 bay leaves
4 beef bouillon cubes
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
In a large crock pot, mix 6 cups water with the dry onion soup packet and cream of mushroom soup.
Brown the ground venison in a skillet with the oil until no longer pink. Reserve pan juices. Add the browned meat to the crock pot. Saute the diced onion in the reserved pan juice until slightly translucent, add minced garlic and cook just to aroma then transfer everything to the crock pot.
Next, add all the vegetables, tomato sauce, lentils, bay leaves and bouillon to the pot. Cook on high until potatoes and lentils are tender (6 or 8 hours).
Seasoning: add the soy sauce and crushed red pepper flakes. Add salt and pepper to taste. I also like to add some bottled hot sauce, seasoning salt blend (Greek, Spike or whatever you like)and/or dried herbs (sage, celery seed, etc.).
Add the uncooked macaroni noodles and cook 30-45 minutes. Adjust seasoning as necessary and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Venison Soup Recipe #346993
3录 hours | 15 min prep
SERVES 8
3 lbs venison
1 lb salt pork
1 medium onion, peeled and sliced
1/4 cup celery, diced
2 quarts water, boiling
1 teaspoon peppercorn
1/2 teaspoon mace
salt, to taste
1 tablespoon flour
1 teaspoon worcestershire sauce
1 tablespoon ketchup
1 cup sherry wine
Wipe venison and salt pork with a damp cloth and cut into pieces; place in large kettle, add vegetables and just enough water to cover.
Place a tight-fitting cover on kettle and simmer for an hour.
Add 2 quarts boiling water, peppercorns and mace; simmer for an additional two hours.
Season with salt to taste and strain.
Melt butter; add flour and blend until smooth.
Add strained broth slowly, stirring constantly until it comes to a boil.
Return meat to kettle, add worcestershire sauce and ketchup.
A few minutes before serving, add sherry.Any one know any good recipes for deer soup?
cut dear into 1'; cubes.
put into pot, cover with cold water.
with bay leaf and peppercorns, some oxo or the like (if you've got it), and a broken clove of garlic (if you like garlic), bring to boil over med-high heat, cover partially and reduce heat to a simmer for 20 minutes.
Add chopped aromatics (onion, celery and carrots), simmer for 10 minutes more (until vegetables reach desired tenderness)
enjoy!
(works well with moose and caribou as well)
I just made elk barley soup yesterday using the recipe on the box of barley. No special recipe needed. any recipe that you would use beef or pork with will work fine for venison or any other wild game.
Here's a couple of recipes you may like:
Crock Pot Venison Soup Recipe #150232
陆 day | 35 min prep
SERVES 6 -8
1 (2 ounce) packet dry onion soup mix
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 lb ground venison
2 tablespoons cooking oil (canola or grapeseed)
1 (14 1/2 ounce) can diced tomatoes
1/3 cup red lentil (optional)
1 onion, diced
1-2 garlic cloves, minced
6 cups water
3 cups frozen mixed vegetables
3 small red potatoes, diced
1 cup cabbage leaf, chopped
1 (15 ounce) can tomato sauce
1 cup macaroni noodles (uncooked)
2 bay leaves
4 beef bouillon cubes
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper flakes
In a large crock pot, mix 6 cups water with the dry onion soup packet and cream of mushroom soup.
Brown the ground venison in a skillet with the oil until no longer pink. Reserve pan juices. Add the browned meat to the crock pot. Saute the diced onion in the reserved pan juice until slightly translucent, add minced garlic and cook just to aroma then transfer everything to the crock pot.
Next, add all the vegetables, tomato sauce, lentils, bay leaves and bouillon to the pot. Cook on high until potatoes and lentils are tender (6 or 8 hours).
Seasoning: add the soy sauce and crushed red pepper flakes. Add salt and pepper to taste. I also like to add some bottled hot sauce, seasoning salt blend (Greek, Spike or whatever you like)and/or dried herbs (sage, celery seed, etc.).
Add the uncooked macaroni noodles and cook 30-45 minutes. Adjust seasoning as necessary and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Venison Soup Recipe #346993
3录 hours | 15 min prep
SERVES 8
3 lbs venison
1 lb salt pork
1 medium onion, peeled and sliced
1/4 cup celery, diced
2 quarts water, boiling
1 teaspoon peppercorn
1/2 teaspoon mace
salt, to taste
1 tablespoon flour
1 teaspoon worcestershire sauce
1 tablespoon ketchup
1 cup sherry wine
Wipe venison and salt pork with a damp cloth and cut into pieces; place in large kettle, add vegetables and just enough water to cover.
Place a tight-fitting cover on kettle and simmer for an hour.
Add 2 quarts boiling water, peppercorns and mace; simmer for an additional two hours.
Season with salt to taste and strain.
Melt butter; add flour and blend until smooth.
Add strained broth slowly, stirring constantly until it comes to a boil.
Return meat to kettle, add worcestershire sauce and ketchup.
A few minutes before serving, add sherry.Any one know any good recipes for deer soup?
cut dear into 1'; cubes.
put into pot, cover with cold water.
with bay leaf and peppercorns, some oxo or the like (if you've got it), and a broken clove of garlic (if you like garlic), bring to boil over med-high heat, cover partially and reduce heat to a simmer for 20 minutes.
Add chopped aromatics (onion, celery and carrots), simmer for 10 minutes more (until vegetables reach desired tenderness)
enjoy!
(works well with moose and caribou as well)
I just made elk barley soup yesterday using the recipe on the box of barley. No special recipe needed. any recipe that you would use beef or pork with will work fine for venison or any other wild game.
SOUP recipes please?
i'm collecting together recipes for vegetarian soups - from as may different places as poss.SOUP recipes please?
the easiest way to make soup I learned from my mother, very dietic and vegan is:
1)quickly chop up all the veggies you want to use
2)throw in the pot and let steam 2 or 3 minutes deppending how hard they are
3)in the meantime boil about 6 cups of water or more(it depends on how much you are making and if you want it chukny or mostly liquid)
4) when water boils pour it into the pot and season (I never put salt just chillipepper chunks ) add a spoon of olive oil, and some freshly chopped celery like parsley. let stand 1 minute then turn off the heat. et voilaSOUP recipes please?
These are two favorites
Leek and Asparagus soup
2 tbspns of olive oil
2 leeks, cleaned and finely chopped
8 asparagus spears, chopped
20 fl oz (600ml) vegetable stock
14 fl oz (400ml) double cream
salt and pepper
warm bread to serve
Saute leeks and asparagus in the oil until softened
Add the veg stock, bring to the boil, reduce heat and simmer for 8 - 10 mins until the asparagus is cook through
Transfer to a blender, add the cream and blend until smooth
Return to pan, season to taste and warm through gently.
Tomato and Flageolet Bean Soup
1 tbspn olive oil
2 cloves of garlic, finely diced
1 onion ( finely chopped)
pinch of dried chilli ( can use chilli powder or paste as well, just to give warmth)
1400g (14oz) can of chopped tomatoes with basil ( without still works fine)
1 litre ( 1 and 3/4 pints) vegetable stock
1 tbspn tomato puree (optional)
1 bouquet garni
3 oz soup pasta shapes
375g ( 13oz ) can of flageolet beans, drained and rinsed
1
ground black pepper
fry the onion in the olive oil until soft, add the garlic and chilli flakes, plus a little water if sticking. Add the tomatoes, stock, pasta,bouquet garni, and simmer for 15 mins.
Stir in the beans, bring back to a simmer and season with black pepper.
Serve.
BRAZILIAN BLACK BEAN SOUP
Ingredients:
1 red onion, chopped
2 cloves garlic, minced
1 can (29 ounces) black beans, drained
1 can (14 1/2 ounces) vegetable or chicken broth
3 tablespoons Cayenne Pepper Sauce
2 tablespoons chopped cilantro
2 teaspoons ground cumin
2 tablespoons rum or sherry (optional)
Cooking Directions:
1.Heat 1 tbsp. oil in 3-quart saucepot. Cook and stir onion and garlic 3 minutes or just until tender. Stir in 1 1/2 cups water and remaining ingredients except rum. Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 20 minutes or until flavours are blended, stirring occasionally.
2. Ladle about half the soup into container of blender or food processor. Cover securely. Process on low speed until mixture is smooth. Return to saucepot. Stir in rum. Cook over medium-low heat 3 minutes or until heated through and flavours are blended. Garnish with lime slices, sour cream, minced onion or cilantro, if desired.
Italian Vegetable Soup
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 (16 ounce) can diced plum tomatoes
2 teaspoons Italian seasoning
2 cubes beef or vegetable bouillon
6 cups water
2 zucchinis, quartered and sliced
2 cups sliced cabbage
1 teaspoon garlic salt
salt and ground black pepper to taste
freshly grated Parmesan cheese (optional)
DIRECTIONS
Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.
Chinese Hot and Sour Soup with Tofu
1 tablespoon vegetable oil
1 red bell pepper, chopped
3 green onions, chopped
2 cups water
2 cups chicken or vegetable broth
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground black pepper
1 tablespoon cornstarch
3 tablespoons water
1 tablespoon sesame oil
6 ounces frozen snow peas
1 (8 ounce) package firm tofu, cubed
1 (8 ounce) can sliced water chestnuts, drained
DIRECTIONS
Heat oil in a large saucepan over medium heat. Add the red bell pepper and green onions and saute for 5 minutes. Then, add the 2 cups water, broth and soy sauce, reduce heat to medium low and simmer for 5 minutes.
In a separate medium bowl, combine the vinegar, red pepper flakes, ground black pepper, cornstarch, 3 tablespoons water and sesame oil. Add this to the soup and continue to simmer for 5 more minutes, or until soup becomes thick and bubbly.
Finally, mix in the tofu, snow peas and water chestnuts, and continue cooking 10 minutes, or until heated through.
GERMAN VEGETABLE SOUP
1 Soup bone
1 pt Lima beans
2 cups Cabbage, chopped
1 Carrot, diced
1 teaspoon Flour
Salt %26amp; pepper
1 pt Tomato
1 pt Corn, grated
1 Turnip, diced
1 Onion, sliced
陆 cups Milk
Water, cold
Wash soup bone thoroughly and cover with cold water and allow it to boil for several hours. Skim off the fat and add the vegetables. Season to taste. Mix the flour with the milk and stir into soup.
Russian vegetable soup.
1 medium sized onion, peeled and chopped
1 medium sized potato, peeled and chopped
1 medium sized parsnip, peeled and chopped
4 medium carrots, peeled and chopped
4 tablespoons butter
2 tablespoons chopped parsley
1/2 teaspoon mixed herbs
nutmeg to taste
2 pints vegetable stock
1 small leek, washed and sliced
2 cups cabbage, washed and sliced
Melt half the butter in a large saucepan.
Saut茅 the vegetables gently, stirring occasionally, until the onion is transparent.
Add the parsley, herbs, nutmeg and stock.
Bring to the boil, reduce heat, cover and simmer for 30 minutes.
Leave to cool before blending in a blender.
Meanwhile, finely shred the leek and cabbage and saut茅 them in the remaining butter until just tender.
Add the leek and cabbage to the blended soup and simmer gently for 10 minutes.
Add seasoning to taste.
Soup is so easy to make.
Sweat off some finely chopped onions and garlic (optional) add veg stock (stock cube), add frozen peas. Season and bring to the boil. When the peas are defrosted, puree , bring back to the boil. You could drizzle some yogurt or sour cream over individual soup plates for a special occasion. Check the seasoning. There is a version with ham from the north of England, the veggie version is my own.
My favourite is French Onion soup. Sweat off a large quantity of finely sliced onions very slowly (about 20 minutes), you can add some garlic if you like. Pour on vegetable stock, bring to the boil and simmer for a further 20 minutes. In the meantime dry, don't toast, some slices of French bread in the oven. Add a generous glass of cognac/brandy to the stock and season to taste. Pour into oven proof soup bowls. Place the slices of bread on the top and cover with loads of grated cheese. Pop under the grill until the cheese has melted and started to brown. France.
Bottom of the fridge soup. Broccoli stems, carrots, leeks, onion, garlic. Sweat off the finely diced onion and garlic without browning, add diced carrot, leeks and broccoli stems. Toss for about 2 minutes, then add veg stock, bring to the boil, simmer for about 5 minutes, check seasoning. Serve with garlic bread. Vegans can use olive oil for the garlic bread. My own.
You can make any soup as long as you have chicken or beef base for cream use corn starch and add any flavor veggies your choice so any soup you don't need recipes make up your own like cream of broccoli add bro s%26amp;p a lttlte chik broth and alittle Cs follow box and milk cream of brocoli be creativeand onions or anything you want so write up your own You can do it . .
Roasted Tomato Basil Soup I'm a very picky eater when it comes to vegetables let's just say I get impossibly picky. But this soup converted me to vegetables it is yummy.
http://www.foodnetwork.com/food/recipes/鈥?/a>scars
the easiest way to make soup I learned from my mother, very dietic and vegan is:
1)quickly chop up all the veggies you want to use
2)throw in the pot and let steam 2 or 3 minutes deppending how hard they are
3)in the meantime boil about 6 cups of water or more(it depends on how much you are making and if you want it chukny or mostly liquid)
4) when water boils pour it into the pot and season (I never put salt just chillipepper chunks ) add a spoon of olive oil, and some freshly chopped celery like parsley. let stand 1 minute then turn off the heat. et voilaSOUP recipes please?
These are two favorites
Leek and Asparagus soup
2 tbspns of olive oil
2 leeks, cleaned and finely chopped
8 asparagus spears, chopped
20 fl oz (600ml) vegetable stock
14 fl oz (400ml) double cream
salt and pepper
warm bread to serve
Saute leeks and asparagus in the oil until softened
Add the veg stock, bring to the boil, reduce heat and simmer for 8 - 10 mins until the asparagus is cook through
Transfer to a blender, add the cream and blend until smooth
Return to pan, season to taste and warm through gently.
Tomato and Flageolet Bean Soup
1 tbspn olive oil
2 cloves of garlic, finely diced
1 onion ( finely chopped)
pinch of dried chilli ( can use chilli powder or paste as well, just to give warmth)
1400g (14oz) can of chopped tomatoes with basil ( without still works fine)
1 litre ( 1 and 3/4 pints) vegetable stock
1 tbspn tomato puree (optional)
1 bouquet garni
3 oz soup pasta shapes
375g ( 13oz ) can of flageolet beans, drained and rinsed
1
ground black pepper
fry the onion in the olive oil until soft, add the garlic and chilli flakes, plus a little water if sticking. Add the tomatoes, stock, pasta,bouquet garni, and simmer for 15 mins.
Stir in the beans, bring back to a simmer and season with black pepper.
Serve.
BRAZILIAN BLACK BEAN SOUP
Ingredients:
1 red onion, chopped
2 cloves garlic, minced
1 can (29 ounces) black beans, drained
1 can (14 1/2 ounces) vegetable or chicken broth
3 tablespoons Cayenne Pepper Sauce
2 tablespoons chopped cilantro
2 teaspoons ground cumin
2 tablespoons rum or sherry (optional)
Cooking Directions:
1.Heat 1 tbsp. oil in 3-quart saucepot. Cook and stir onion and garlic 3 minutes or just until tender. Stir in 1 1/2 cups water and remaining ingredients except rum. Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 20 minutes or until flavours are blended, stirring occasionally.
2. Ladle about half the soup into container of blender or food processor. Cover securely. Process on low speed until mixture is smooth. Return to saucepot. Stir in rum. Cook over medium-low heat 3 minutes or until heated through and flavours are blended. Garnish with lime slices, sour cream, minced onion or cilantro, if desired.
Italian Vegetable Soup
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 (16 ounce) can diced plum tomatoes
2 teaspoons Italian seasoning
2 cubes beef or vegetable bouillon
6 cups water
2 zucchinis, quartered and sliced
2 cups sliced cabbage
1 teaspoon garlic salt
salt and ground black pepper to taste
freshly grated Parmesan cheese (optional)
DIRECTIONS
Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.
Chinese Hot and Sour Soup with Tofu
1 tablespoon vegetable oil
1 red bell pepper, chopped
3 green onions, chopped
2 cups water
2 cups chicken or vegetable broth
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground black pepper
1 tablespoon cornstarch
3 tablespoons water
1 tablespoon sesame oil
6 ounces frozen snow peas
1 (8 ounce) package firm tofu, cubed
1 (8 ounce) can sliced water chestnuts, drained
DIRECTIONS
Heat oil in a large saucepan over medium heat. Add the red bell pepper and green onions and saute for 5 minutes. Then, add the 2 cups water, broth and soy sauce, reduce heat to medium low and simmer for 5 minutes.
In a separate medium bowl, combine the vinegar, red pepper flakes, ground black pepper, cornstarch, 3 tablespoons water and sesame oil. Add this to the soup and continue to simmer for 5 more minutes, or until soup becomes thick and bubbly.
Finally, mix in the tofu, snow peas and water chestnuts, and continue cooking 10 minutes, or until heated through.
GERMAN VEGETABLE SOUP
1 Soup bone
1 pt Lima beans
2 cups Cabbage, chopped
1 Carrot, diced
1 teaspoon Flour
Salt %26amp; pepper
1 pt Tomato
1 pt Corn, grated
1 Turnip, diced
1 Onion, sliced
陆 cups Milk
Water, cold
Wash soup bone thoroughly and cover with cold water and allow it to boil for several hours. Skim off the fat and add the vegetables. Season to taste. Mix the flour with the milk and stir into soup.
Russian vegetable soup.
1 medium sized onion, peeled and chopped
1 medium sized potato, peeled and chopped
1 medium sized parsnip, peeled and chopped
4 medium carrots, peeled and chopped
4 tablespoons butter
2 tablespoons chopped parsley
1/2 teaspoon mixed herbs
nutmeg to taste
2 pints vegetable stock
1 small leek, washed and sliced
2 cups cabbage, washed and sliced
Melt half the butter in a large saucepan.
Saut茅 the vegetables gently, stirring occasionally, until the onion is transparent.
Add the parsley, herbs, nutmeg and stock.
Bring to the boil, reduce heat, cover and simmer for 30 minutes.
Leave to cool before blending in a blender.
Meanwhile, finely shred the leek and cabbage and saut茅 them in the remaining butter until just tender.
Add the leek and cabbage to the blended soup and simmer gently for 10 minutes.
Add seasoning to taste.
Soup is so easy to make.
Sweat off some finely chopped onions and garlic (optional) add veg stock (stock cube), add frozen peas. Season and bring to the boil. When the peas are defrosted, puree , bring back to the boil. You could drizzle some yogurt or sour cream over individual soup plates for a special occasion. Check the seasoning. There is a version with ham from the north of England, the veggie version is my own.
My favourite is French Onion soup. Sweat off a large quantity of finely sliced onions very slowly (about 20 minutes), you can add some garlic if you like. Pour on vegetable stock, bring to the boil and simmer for a further 20 minutes. In the meantime dry, don't toast, some slices of French bread in the oven. Add a generous glass of cognac/brandy to the stock and season to taste. Pour into oven proof soup bowls. Place the slices of bread on the top and cover with loads of grated cheese. Pop under the grill until the cheese has melted and started to brown. France.
Bottom of the fridge soup. Broccoli stems, carrots, leeks, onion, garlic. Sweat off the finely diced onion and garlic without browning, add diced carrot, leeks and broccoli stems. Toss for about 2 minutes, then add veg stock, bring to the boil, simmer for about 5 minutes, check seasoning. Serve with garlic bread. Vegans can use olive oil for the garlic bread. My own.
You can make any soup as long as you have chicken or beef base for cream use corn starch and add any flavor veggies your choice so any soup you don't need recipes make up your own like cream of broccoli add bro s%26amp;p a lttlte chik broth and alittle Cs follow box and milk cream of brocoli be creativeand onions or anything you want so write up your own You can do it . .
Roasted Tomato Basil Soup I'm a very picky eater when it comes to vegetables let's just say I get impossibly picky. But this soup converted me to vegetables it is yummy.
http://www.foodnetwork.com/food/recipes/鈥?/a>
Chicken noodle soup recipes?
hey guys, just wondering if anyone knows a good chicken noodle recipe? 'm hoping to make a big pot full cuz i have six people in my family and i want it to last a couple days. If anyone has a good recipe or knows a website i could go to please lemme know. ThanksChicken noodle soup recipes?
CHICKEN NOODLE SOUP
1 chicken (about 4 pounds), cut up
4 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, coarsely chopped, divided
2/3 cup coarsley chopped green pepper, divided
1/2 teaspoon pepper, divided
1 bay leaf
2 teaspoons salt
16 ounces uncooked medium noodles
In a large kettle, combine the chicken, water, broth, half the celery, carrots, onions, and green peppers, 1/4 teaspoon pepper and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer for 2-1/2 hours or until chicken falls off the bone.
Remove chicken from the broth. When cool enough to handle, remove the meat from the bones and discard the bones and the skin.
Cut chicken into bite-sized pieces and set aside. Strain the broth and skim the fat off.
Return the broth to the kettle. Add the remaining salt, onion, celery, carrots, green pepper, and pepper.
Bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until vegetables are tender.
Add noodles and chicken. Cover and simmer for 12 to 15 minutes or until noodles are tender.
Makes about 16 servings.Chicken noodle soup recipes?
4 cup Swanson庐 Chicken Broth (Regular, Natural Goodness鈩?or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey
Directions:
Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
Asian Soup: Add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.
Mexican Soup: Add 1/2 cup Pace庐 Chunky Salsa, 1 clove garlic, minced, 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.
Nutrition Information
using Swanson庐 Chicken Broth Calories 103, Total Fat 3g, Saturated Fat 1g, Cholesterol 40mg, Sodium 1010mg, Total Carbohydrate 6g, Dietary Fiber 1g, Protein 12g, Vitamin A 53%DV, Vitamin C 1%DV, Calcium 2%DV, Iron 4%DV using Swanson庐 Natural GoodnessTM Chicken Broth Calories 108, Total Fat 3g, Saturated Fat 1g, Cholesterol 35mg, Sodium 620mg, Total Carbohydrate 6g, Dietary Fiber 1g, Protein 14g, Vitamin A 53%DV, Vitamin C 1%DV, Calcium 2%DV, Iron 4%DV using Swanson庐 Certified Organic Chicken Broth Calories 103, Total Fat 3g, Saturated Fat 1g, Cholesterol 35mg, Sodium 600mg, Total Carbohydrate 6g, Dietary Fiber 1g, Protein 12g, Vitamin A 53%DV, Vitamin C 1%DV, Calcium 2%DV, Iron 4%DV
--------------------------------------鈥?br>
INGREDIENTS (Nutrition)
* 2 1/2 cups wide egg noodles
* 1 teaspoon vegetable oil
* 12 cups chicken broth
* 1 1/2 tablespoons salt
* 1 teaspoon poultry seasoning
* 1 cup chopped celery
* 1 cup chopped onion
* 1/3 cup cornstarch
* 1/4 cup water
* 3 cups diced, cooked chicken meat
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
--------------------------------------鈥?br>
1 whole chicken
4 cubes chicken bouillon
Enough water to cover chicken
1 batch homemade noodles
1 onion
1 c. potatoes
1 c. celery
1 c. carrots
Cover chicken with water, add chicken bouillon in large pan. Cook until chicken comes off bones easily. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.
NOODLES:
2 eggs
1 tsp. salt
Water
Flour
Break eggs in bowl. Save shells. Fill a 1/2 egg shell with water twice and beat eggs, water and salt. Then add flour gradually until dough is stiff. Roll out on floured table and cut. (NOTE: Pizza cutter works well for this.) Cut in 1/4'; to 1/2'; strips. Separate and let dry at least 2 hours then add to soup.
--------------------------------------鈥?br>
INGREDIENTS (Nutrition)
* 1 tablespoon butter
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 4 (14.5 ounce) cans chicken broth
* 1 (14.5 ounce) can vegetable broth
* 1/2 pound chopped cooked chicken breast
* 1 1/2 cups egg noodles
* 1 cup sliced carrots
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* salt and pepper to taste
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
What to Drink?
Wine Chardonnay
DIRECTIONS
1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broth
Break up a chicken carcass and put it in a large pan with 3 pints of water, an organic stock cube and some salt. Boil for 1 hour.
Remove the carcass and throw in some chopped onion, garlic, celery and chilli.
Simmer for 30 minutes
Strain the broth.
Pick over the chicken carcass and remove any decent pieces of meat. Pick over the vegetables and return the best of them to the soup with the chicken.
Bring the soup back to the boil and add some noodles. Simmer for 4 minutes, stirring so that the noodles disperse through the soup. Check the seasoning and serve.
This is from The Pioneer Woman website. She always includes tons of step-by-step pictures. Her recipe is for chicken %26amp; rice soup, but you could simply change it to noodles. I'd do egg noodles.
http://thepioneerwoman.com/cooking/2008/鈥?/a>
1 fresh no.13 chicken, 2 diced onions, 1 clove garlic ( crushed ), boil foe 45mins. cool then put in the fridge overnight ( chicken removed ), next day scim fat off, break up chicken and add into the stock with 2 pkts. 2 minute noodles or thin spaghetti, cook for another 10mins. if using spaghetti or the obvious 2 mins. if using noodles.
Here is my homemade chicken soup recipe: http://www.eat-well-save-money-recipes.c鈥?/a> It makes about 2 gallons.
Hope you and your family enjoy it.
Anne
http://www.cooks.com/rec/search/0,1-0,chicken_noodles,FF.html
CHICKEN NOODLE SOUP
1 chicken (about 4 pounds), cut up
4 quarts water
2 cans (14-1/2 ounces each) chicken broth
5 celery ribs, coarsely chopped, divided
4 medium carrots, coarsely chopped, divided
2 medium onions, coarsely chopped, divided
2/3 cup coarsley chopped green pepper, divided
1/2 teaspoon pepper, divided
1 bay leaf
2 teaspoons salt
16 ounces uncooked medium noodles
In a large kettle, combine the chicken, water, broth, half the celery, carrots, onions, and green peppers, 1/4 teaspoon pepper and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer for 2-1/2 hours or until chicken falls off the bone.
Remove chicken from the broth. When cool enough to handle, remove the meat from the bones and discard the bones and the skin.
Cut chicken into bite-sized pieces and set aside. Strain the broth and skim the fat off.
Return the broth to the kettle. Add the remaining salt, onion, celery, carrots, green pepper, and pepper.
Bring to a boil. Reduce heat, cover and simmer for 10 to 12 minutes or until vegetables are tender.
Add noodles and chicken. Cover and simmer for 12 to 15 minutes or until noodles are tender.
Makes about 16 servings.Chicken noodle soup recipes?
4 cup Swanson庐 Chicken Broth (Regular, Natural Goodness鈩?or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey
Directions:
Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
Asian Soup: Add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.
Mexican Soup: Add 1/2 cup Pace庐 Chunky Salsa, 1 clove garlic, minced, 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.
Nutrition Information
using Swanson庐 Chicken Broth Calories 103, Total Fat 3g, Saturated Fat 1g, Cholesterol 40mg, Sodium 1010mg, Total Carbohydrate 6g, Dietary Fiber 1g, Protein 12g, Vitamin A 53%DV, Vitamin C 1%DV, Calcium 2%DV, Iron 4%DV using Swanson庐 Natural GoodnessTM Chicken Broth Calories 108, Total Fat 3g, Saturated Fat 1g, Cholesterol 35mg, Sodium 620mg, Total Carbohydrate 6g, Dietary Fiber 1g, Protein 14g, Vitamin A 53%DV, Vitamin C 1%DV, Calcium 2%DV, Iron 4%DV using Swanson庐 Certified Organic Chicken Broth Calories 103, Total Fat 3g, Saturated Fat 1g, Cholesterol 35mg, Sodium 600mg, Total Carbohydrate 6g, Dietary Fiber 1g, Protein 12g, Vitamin A 53%DV, Vitamin C 1%DV, Calcium 2%DV, Iron 4%DV
--------------------------------------鈥?br>
INGREDIENTS (Nutrition)
* 2 1/2 cups wide egg noodles
* 1 teaspoon vegetable oil
* 12 cups chicken broth
* 1 1/2 tablespoons salt
* 1 teaspoon poultry seasoning
* 1 cup chopped celery
* 1 cup chopped onion
* 1/3 cup cornstarch
* 1/4 cup water
* 3 cups diced, cooked chicken meat
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
2. In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
3. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.
--------------------------------------鈥?br>
1 whole chicken
4 cubes chicken bouillon
Enough water to cover chicken
1 batch homemade noodles
1 onion
1 c. potatoes
1 c. celery
1 c. carrots
Cover chicken with water, add chicken bouillon in large pan. Cook until chicken comes off bones easily. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.
NOODLES:
2 eggs
1 tsp. salt
Water
Flour
Break eggs in bowl. Save shells. Fill a 1/2 egg shell with water twice and beat eggs, water and salt. Then add flour gradually until dough is stiff. Roll out on floured table and cut. (NOTE: Pizza cutter works well for this.) Cut in 1/4'; to 1/2'; strips. Separate and let dry at least 2 hours then add to soup.
--------------------------------------鈥?br>
INGREDIENTS (Nutrition)
* 1 tablespoon butter
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 4 (14.5 ounce) cans chicken broth
* 1 (14.5 ounce) can vegetable broth
* 1/2 pound chopped cooked chicken breast
* 1 1/2 cups egg noodles
* 1 cup sliced carrots
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* salt and pepper to taste
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
What to Drink?
Wine Chardonnay
DIRECTIONS
1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broth
Break up a chicken carcass and put it in a large pan with 3 pints of water, an organic stock cube and some salt. Boil for 1 hour.
Remove the carcass and throw in some chopped onion, garlic, celery and chilli.
Simmer for 30 minutes
Strain the broth.
Pick over the chicken carcass and remove any decent pieces of meat. Pick over the vegetables and return the best of them to the soup with the chicken.
Bring the soup back to the boil and add some noodles. Simmer for 4 minutes, stirring so that the noodles disperse through the soup. Check the seasoning and serve.
This is from The Pioneer Woman website. She always includes tons of step-by-step pictures. Her recipe is for chicken %26amp; rice soup, but you could simply change it to noodles. I'd do egg noodles.
http://thepioneerwoman.com/cooking/2008/鈥?/a>
1 fresh no.13 chicken, 2 diced onions, 1 clove garlic ( crushed ), boil foe 45mins. cool then put in the fridge overnight ( chicken removed ), next day scim fat off, break up chicken and add into the stock with 2 pkts. 2 minute noodles or thin spaghetti, cook for another 10mins. if using spaghetti or the obvious 2 mins. if using noodles.
Here is my homemade chicken soup recipe: http://www.eat-well-save-money-recipes.c鈥?/a> It makes about 2 gallons.
Hope you and your family enjoy it.
Anne
http://www.cooks.com/rec/search/0,1-0,chicken_noodles,FF.html
Wuht are some tomato soup recipes?
my mom wants to know some tomato soup recipes but since we don't have the ingredients she needs a recipe with tomato soup as one of the ingredients. If it's confusing.. sorry im not good at explaining things. so if you know any i need to know. thnxxWuht are some tomato soup recipes?
* 1 (14-ounce) can chopped tomatoes
* 3/4 cup extra virgin olive oil
* Salt and freshly ground black pepper
* 1 stalk celery, diced
* 1 small carrot, diced
* 1 yellow onion, diced
* 2 cloves garlic, minced
* 1 cup chicken broth
* 1 bay leaf
* 2 tablespoons butter
* 1/4 cup chopped fresh basil leaves
* 1/2 cup heavy cream, optional
Directions
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.
* 1 (14-ounce) can chopped tomatoes
* 3/4 cup extra virgin olive oil
* Salt and freshly ground black pepper
* 1 stalk celery, diced
* 1 small carrot, diced
* 1 yellow onion, diced
* 2 cloves garlic, minced
* 1 cup chicken broth
* 1 bay leaf
* 2 tablespoons butter
* 1/4 cup chopped fresh basil leaves
* 1/2 cup heavy cream, optional
Directions
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.
Anyone have some good soup recipes.?
I am a bit bored of the soups i make, you know the normal veg, broccoli etc. I need inspiration. Could you give me some interesting different soups that i could make. Thanks.Anyone have some good soup recipes.?
Yes I do. The first one is very good and is loved by all my family. I have been making it for years.
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.
----------
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.
-----------
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.Anyone have some good soup recipes.?
5 can soup
Brown %26amp; drain 1 pound hamburger meat
Transfer to 2 qt saucepan and add:
1 can VegAll
1 can Minestrone Soup
1 can Rotel
1 can Ranch Style Beans
1 sm can green chilis
1-2 cup water
Heat thoroughly.
Everyone is always amazed that it didn't take all day to make this. It's quite yummy.
I have made both the soups very delicious and very healthy.
Good Luck
Do tell me did u liked it or not.
Veg Corn Soup
Ingredients
1 Can Sweet Corn
2 Potatoes
1 Onion chopped
1/4 cup Carrot chopped
1/4 cup Peas
1/4 cup Cabbage chopped
1/4 cup Capsicum
Salt to taste
1 tsp Oil
1/2 tsp Cumin Seeds / Whole Jeera
1 tsp Black Pepper Powder
1 tsp Garlic and Ginger Paste
1 tsp Vinegar
1 tsp Soya Sauce
3 cups Water.
Method:
1. Boil sweet corn, 1 onion, 2 potatoes peeled in a pressure cooker with 1 cup of water.
2. In a deep pan add 1 tsp oil, add Cumin Seeds followed by onion which was chopped.
3. Saute for 2 minutes till the onions are transclusent, add Garlic and Ginger Paste.
4. Add Capsicum, Carrots, Cabbage, Peas. Saute of 5 minutes. Allow to cool down.
5. Blend the mixture from the pressure cooker.
6. Add the mixture to the veggies in pan. Add 3 cups of water and bring it to boil.
7. Add Salt and Black Pepper to taste. Add Vinegar and Soya Sauce.
8. Serve it hot
Tomatoes with Veggie and Noodle Soup
Ingredients
10 Tomatoes
2 Potatoes
1 Onions
1 Onion chopped
1/4 cup Carrot chopped
1/4 cup Peas
1/4 cup Cabbage chopped
1/4 cup Capsicum chopped
1 cup Spaghetti boiled
Salt to taste
1 tsp Oil
1/2 tsp Cumin Seeds / Whole Jeera
1 tsp Black Pepper Powder
1 tsp Garlic and Ginger Paste
2 cups Water
Method:
1. Boil 5 tomatoes, 1 onion, 2 potatoes peeled in a pressure cooker with 1 cup of water.
2. In a deep pan add 1 tsp oil, add Cumin Seeds followed by onion which was chopped.
3. Saute for 2 minutes till the onions are transclusent, add Garlic and Ginger Paste.
4. Add Capsicum, Carrots, Cabbage, Peas. Saute of 5 minutes. Allow to cool down.
5. Blend the mixture from the pressure cooker with 5 more tomatoes.
6. Add the mixture to the veggies in pan. Add 2 cups of water and bring it to boil.
7. Add boiled spaghetti. Salt to taste. Black Pepper.
8. Serve it hot with bread stick.
BUFFALO CHICKEN SOUP
Ingredients
2 bunches green onions, chopped
3 stalks celery, chopped
1/4 cup butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced cooked chicken
1/4-1/2 cup chicken wing sauce
4 ounces Velveeta cheese
1/2 teaspoon cayenne
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
Directions
Saute onions and celery in butter until tender.
Stir in flour until smooth.
Slowly add milk and broth.
Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.
CREAM OF TOMATO SOUP
INGREDIENTS (Nutrition)
2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 quart tomato juice
salt to taste
2 cups milk
DIRECTIONS
In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
VEGETARIAN SPLIT PEA SOUP
INGREDIENTS (Nutrition)
3/4 cup uncooked orzo pasta
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 1/2 cups chopped carrots
1 tablespoon olive oil
1 quart vegetable broth
1 cup dried split peas
1 teaspoon dried thyme
1/2 teaspoon dried chipotle chile pepper
salt and pepper to taste
DIRECTIONS
Bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.
In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.
Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a pressure cooker. Cover. When pressure cooker reaches full pressure, cook for 10 to 12 minutes. Remove the pressure cooker from the heat. Add cooked orzo and serve.
Note: If you would like creamier soup, puree soup in a food processor or blender. Add additional broth to bring the soup to the consistency you desire.
Yes I do. The first one is very good and is loved by all my family. I have been making it for years.
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.
----------
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.
-----------
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.Anyone have some good soup recipes.?
5 can soup
Brown %26amp; drain 1 pound hamburger meat
Transfer to 2 qt saucepan and add:
1 can VegAll
1 can Minestrone Soup
1 can Rotel
1 can Ranch Style Beans
1 sm can green chilis
1-2 cup water
Heat thoroughly.
Everyone is always amazed that it didn't take all day to make this. It's quite yummy.
I have made both the soups very delicious and very healthy.
Good Luck
Do tell me did u liked it or not.
Veg Corn Soup
Ingredients
1 Can Sweet Corn
2 Potatoes
1 Onion chopped
1/4 cup Carrot chopped
1/4 cup Peas
1/4 cup Cabbage chopped
1/4 cup Capsicum
Salt to taste
1 tsp Oil
1/2 tsp Cumin Seeds / Whole Jeera
1 tsp Black Pepper Powder
1 tsp Garlic and Ginger Paste
1 tsp Vinegar
1 tsp Soya Sauce
3 cups Water.
Method:
1. Boil sweet corn, 1 onion, 2 potatoes peeled in a pressure cooker with 1 cup of water.
2. In a deep pan add 1 tsp oil, add Cumin Seeds followed by onion which was chopped.
3. Saute for 2 minutes till the onions are transclusent, add Garlic and Ginger Paste.
4. Add Capsicum, Carrots, Cabbage, Peas. Saute of 5 minutes. Allow to cool down.
5. Blend the mixture from the pressure cooker.
6. Add the mixture to the veggies in pan. Add 3 cups of water and bring it to boil.
7. Add Salt and Black Pepper to taste. Add Vinegar and Soya Sauce.
8. Serve it hot
Tomatoes with Veggie and Noodle Soup
Ingredients
10 Tomatoes
2 Potatoes
1 Onions
1 Onion chopped
1/4 cup Carrot chopped
1/4 cup Peas
1/4 cup Cabbage chopped
1/4 cup Capsicum chopped
1 cup Spaghetti boiled
Salt to taste
1 tsp Oil
1/2 tsp Cumin Seeds / Whole Jeera
1 tsp Black Pepper Powder
1 tsp Garlic and Ginger Paste
2 cups Water
Method:
1. Boil 5 tomatoes, 1 onion, 2 potatoes peeled in a pressure cooker with 1 cup of water.
2. In a deep pan add 1 tsp oil, add Cumin Seeds followed by onion which was chopped.
3. Saute for 2 minutes till the onions are transclusent, add Garlic and Ginger Paste.
4. Add Capsicum, Carrots, Cabbage, Peas. Saute of 5 minutes. Allow to cool down.
5. Blend the mixture from the pressure cooker with 5 more tomatoes.
6. Add the mixture to the veggies in pan. Add 2 cups of water and bring it to boil.
7. Add boiled spaghetti. Salt to taste. Black Pepper.
8. Serve it hot with bread stick.
BUFFALO CHICKEN SOUP
Ingredients
2 bunches green onions, chopped
3 stalks celery, chopped
1/4 cup butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced cooked chicken
1/4-1/2 cup chicken wing sauce
4 ounces Velveeta cheese
1/2 teaspoon cayenne
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
Directions
Saute onions and celery in butter until tender.
Stir in flour until smooth.
Slowly add milk and broth.
Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.
CREAM OF TOMATO SOUP
INGREDIENTS (Nutrition)
2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 quart tomato juice
salt to taste
2 cups milk
DIRECTIONS
In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
VEGETARIAN SPLIT PEA SOUP
INGREDIENTS (Nutrition)
3/4 cup uncooked orzo pasta
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 1/2 cups chopped carrots
1 tablespoon olive oil
1 quart vegetable broth
1 cup dried split peas
1 teaspoon dried thyme
1/2 teaspoon dried chipotle chile pepper
salt and pepper to taste
DIRECTIONS
Bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.
In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.
Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a pressure cooker. Cover. When pressure cooker reaches full pressure, cook for 10 to 12 minutes. Remove the pressure cooker from the heat. Add cooked orzo and serve.
Note: If you would like creamier soup, puree soup in a food processor or blender. Add additional broth to bring the soup to the consistency you desire.
Do you have a good butternut squash soup recipe?
I'm really into soups right now!Do you have a good butternut squash soup recipe?
1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.Do you have a good butternut squash soup recipe?
try taking butter nut shuash peal and slice cubes cook till able to mash up reheat till brown sugar and marshmellows done shakeing cinnimon and brown sugar with molasses then cover with marsh mellows brown till light
1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.Do you have a good butternut squash soup recipe?
try taking butter nut shuash peal and slice cubes cook till able to mash up reheat till brown sugar and marshmellows done shakeing cinnimon and brown sugar with molasses then cover with marsh mellows brown till light
Looking for very basic ham and bean soup recipe?
My grandma used to make the best ham and bean soup. She now has Alzheimers disease and cannot remember how to make it anymore; of course she never wrote her recipes down either! Her family was very poor when she was growing up and her mother used to make this bean soup. There are very few ingrediants, I am just not sure of the measurements for the most part. From what I remember it had: Beans (Northern or white I believe), ham, stock of some sort, a bay leaf ( I think) salt and pepper, and either a very mashed potato, or some of the beans were mashed to thicken a bit. Maybe a bit of milk? No other veggies at all that I can remember. She also would put dumplings in it too, which was especially yummy! Anyone's help would be greatly appreciated! Thanks!Looking for very basic ham and bean soup recipe?
Ham and Bean Soup
8 cups water
1 pound Great Northern beans or navy beans
2 cups cubed ham
1 ham bone or ham hock, optional
1/2 cup chopped onion
1/4 teaspoon pepper or to taste
1 bay leaf
1 carrot, chopped
1 rib celery, chopped or sliced thinly
1/2 teaspoon salt
1 can (8 ounces) tomato sauce
Bring water and beans to a boil; boil 2 minutes. Remove from heat, cover, and let stand 1 hour.
Stir in ham, ham bone or hock, pepper, bay leaf, carrot and celery. Bring to a boil; reduce heat, cover, and simmer until beans are tender (skim foam from top), about 1 1/2 to 2 hours.
If soup is too thick, add a little water.
Remove ham bone or ham hock (if used) and trim meat from bone. Return meat to soup with tomato sauce and salt; simmer for about 15 minutes longer. Remove bay leaf.Looking for very basic ham and bean soup recipe?
Ham and Bean Soup
1 lb soup dried beans, soaked in water overnight
2 lbs ham hocks
10 cups water
14 ounces stewed tomatoes, chopped
8 ounces tomato sauce
4 medium potatoes, cubed
3 beef bouillon cubes
2 bay leaves
2 tablespoons parsley flakes
1 tablespoon salt
1 tablespoon minced garlic
1/2 tablespoon black pepper
1/2 teaspoon dried thyme
-Combine all ingredients in large pot; simmer over low heat for 4 hours.
-Remove ham hocks from pot. Cut off meat. Take half of the soup and put in blender to make soup thicker. Return meat to pot. Discard bones and fat.
-Simmer over low heat for 1 hour.
-Remove bay leaves from soup before serving.
Take 1 100 lb bag of white beans
! large pig
1/2 bushel of onions ( your choice)
10 pounds 0f salt
Combine in large pot with 50 gal of clear creek water.... Simmer 36 hours
If you are pressed for time use canned beans...and you my omit the other veggies (carrots and celery, but I do suggest the onion and garlic....good luck
* 1 pound dry great Northern beans
* 8 cups water
* 1/2 teaspoon salt
* 1 ham hock
* 1 cup chopped carrots
* 1/2 stalk celery, chopped
* 1 cup chopped onion
* 1 teaspoon minced garlic
* 1 teaspoon mustard powder
* 2 bay leaves
* 2 cups chopped ham
* 1/2 teaspoon ground white pepper
DIRECTIONS
1. Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
2. After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
3. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
Ham and Bean Soup
8 cups water
1 pound Great Northern beans or navy beans
2 cups cubed ham
1 ham bone or ham hock, optional
1/2 cup chopped onion
1/4 teaspoon pepper or to taste
1 bay leaf
1 carrot, chopped
1 rib celery, chopped or sliced thinly
1/2 teaspoon salt
1 can (8 ounces) tomato sauce
Bring water and beans to a boil; boil 2 minutes. Remove from heat, cover, and let stand 1 hour.
Stir in ham, ham bone or hock, pepper, bay leaf, carrot and celery. Bring to a boil; reduce heat, cover, and simmer until beans are tender (skim foam from top), about 1 1/2 to 2 hours.
If soup is too thick, add a little water.
Remove ham bone or ham hock (if used) and trim meat from bone. Return meat to soup with tomato sauce and salt; simmer for about 15 minutes longer. Remove bay leaf.Looking for very basic ham and bean soup recipe?
Ham and Bean Soup
1 lb soup dried beans, soaked in water overnight
2 lbs ham hocks
10 cups water
14 ounces stewed tomatoes, chopped
8 ounces tomato sauce
4 medium potatoes, cubed
3 beef bouillon cubes
2 bay leaves
2 tablespoons parsley flakes
1 tablespoon salt
1 tablespoon minced garlic
1/2 tablespoon black pepper
1/2 teaspoon dried thyme
-Combine all ingredients in large pot; simmer over low heat for 4 hours.
-Remove ham hocks from pot. Cut off meat. Take half of the soup and put in blender to make soup thicker. Return meat to pot. Discard bones and fat.
-Simmer over low heat for 1 hour.
-Remove bay leaves from soup before serving.
Take 1 100 lb bag of white beans
! large pig
1/2 bushel of onions ( your choice)
10 pounds 0f salt
Combine in large pot with 50 gal of clear creek water.... Simmer 36 hours
If you are pressed for time use canned beans...and you my omit the other veggies (carrots and celery, but I do suggest the onion and garlic....good luck
* 1 pound dry great Northern beans
* 8 cups water
* 1/2 teaspoon salt
* 1 ham hock
* 1 cup chopped carrots
* 1/2 stalk celery, chopped
* 1 cup chopped onion
* 1 teaspoon minced garlic
* 1 teaspoon mustard powder
* 2 bay leaves
* 2 cups chopped ham
* 1/2 teaspoon ground white pepper
DIRECTIONS
1. Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
2. After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
3. Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
Does anyone know the Spicy Veggie Lentil Soup recipe from You: On a Diet?
I don't have access to my book, and I need this Lentil soup recipe. Anyone?Does anyone know the Spicy Veggie Lentil Soup recipe from You: On a Diet?
INGREDIENTS
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils - soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
DIRECTIONS
In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
Sprinkle the soup with parsley and Parmesan (optional) before serving.scars
INGREDIENTS
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils - soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
DIRECTIONS
In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
Sprinkle the soup with parsley and Parmesan (optional) before serving.
I am looking for a chicken gumbo soup recipe with rice and vegies - no okra or sausage.?
We had it in a local restaurant - the broth was reddish and it had carrots and celery, tomatoes, rice, maybe corn. Can you help?I am looking for a chicken gumbo soup recipe with rice and vegies - no okra or sausage.?
I would make a roux (3 T. oil %26amp; 3 T. flour, browned to a caramel color) remove from heat, add chopped onion,celery, %26amp; bell pepper ( In New Orleans, they call this The Blessed Trinity) = )
Stir until cooled down; do not brown. Put this in a large pot. Add salt %26amp;pepper %26amp; 1 can or more chicken broth plus 4 cups water. Boil until roux is dissolved, constantly sraping bottom of pot. Stir in 1 teaspoon brown sugar. Drop in the raw chicken pieces. Bring back to boil %26amp; add 1 can each stewed tomatoes, sliced carrots, %26amp; corn. Bring back to boil. Cover, cook on simmer 10 minutes, then uncover %26amp; simmer until chicken is done %26amp; soup is the desired thickness %26amp; taste.
Turn heat off, and, if desired, stir in 1 teasp.
File'. (0ptional)
Cook the rice seperately. Serve a couple of scoops in bowls of the gumbo. Let the good times roll...I am looking for a chicken gumbo soup recipe with rice and vegies - no okra or sausage.?
Gumbo is from the African word for Okra.
Folklore has it that the Africans abducted to become slaves in American plantations smuggled okra seeds by hiding these seeds inside their braids.
Can't understand how anyone can call a soup Gumbo when it contains no okra.
Chicken Gumbo Soup
:
2 tb Margarine
1/3 c Green pepper; chopped
1 md Onion; diced
1 Stalk celery; sliced
1 qt Chicken or turkey broth
1 c Canned tomatoes
1 c Leftover turkey or chicken;
-cubed (opt.)
1 ts Salt; optional
1/2 ts Pepper
1/3 c Uncooked rice
1 c thin sliced carrots
2 tb Chopped parsley
Instructions:
In large saucepan brown green pepper, onion and celery in butter until
tender, not brown. Add remaining ingredients. Simmer for 20 minutes until
rice is tender.
Here are 185 recipes to choose from (by the way, you can always leave out the okra):
http://www.cooks.com/rec/search?q=chicke鈥?/a>
I would make a roux (3 T. oil %26amp; 3 T. flour, browned to a caramel color) remove from heat, add chopped onion,celery, %26amp; bell pepper ( In New Orleans, they call this The Blessed Trinity) = )
Stir until cooled down; do not brown. Put this in a large pot. Add salt %26amp;pepper %26amp; 1 can or more chicken broth plus 4 cups water. Boil until roux is dissolved, constantly sraping bottom of pot. Stir in 1 teaspoon brown sugar. Drop in the raw chicken pieces. Bring back to boil %26amp; add 1 can each stewed tomatoes, sliced carrots, %26amp; corn. Bring back to boil. Cover, cook on simmer 10 minutes, then uncover %26amp; simmer until chicken is done %26amp; soup is the desired thickness %26amp; taste.
Turn heat off, and, if desired, stir in 1 teasp.
File'. (0ptional)
Cook the rice seperately. Serve a couple of scoops in bowls of the gumbo. Let the good times roll...I am looking for a chicken gumbo soup recipe with rice and vegies - no okra or sausage.?
Gumbo is from the African word for Okra.
Folklore has it that the Africans abducted to become slaves in American plantations smuggled okra seeds by hiding these seeds inside their braids.
Can't understand how anyone can call a soup Gumbo when it contains no okra.
Chicken Gumbo Soup
:
2 tb Margarine
1/3 c Green pepper; chopped
1 md Onion; diced
1 Stalk celery; sliced
1 qt Chicken or turkey broth
1 c Canned tomatoes
1 c Leftover turkey or chicken;
-cubed (opt.)
1 ts Salt; optional
1/2 ts Pepper
1/3 c Uncooked rice
1 c thin sliced carrots
2 tb Chopped parsley
Instructions:
In large saucepan brown green pepper, onion and celery in butter until
tender, not brown. Add remaining ingredients. Simmer for 20 minutes until
rice is tender.
Here are 185 recipes to choose from (by the way, you can always leave out the okra):
http://www.cooks.com/rec/search?q=chicke鈥?/a>
Can anyone help me out with a soup recipe?
I love soup and I'm looking for any kind of recipes that are for spicy vegetable soups.
I'd also like if noodles were involved in the recipe.
Sort of like an asian style flavour
Does anyone know any recipes? Thanks.Can anyone help me out with a soup recipe?
Do you like Thai flavors?
THAI VEGETABLE SOUP
1 can chicken stock
1 can lite coconut milk
1 clove garlic, chopped
1 tsp. thai chili garlic paste (in the thai section of your grocery)
1 tsp. brown sugar
1 tsp. salt or soy sauce
Squeeze of lime juice
Simmer above ingredients for about 15 minutes over medium heat. Reduce heat if it starts to boil, just simmer it.
In the last 8 or 10 minutes of cooking add:
Some RICE NOODLES (in the thai section)
sliced mushrooms, shrimp, chunks of tofu, carrots (shredded), and thinly sliced red or green bell pepper.
____________________________________
Serve the soup topped with:
bean sprouts, chopped cilantro and chopped mintCan anyone help me out with a soup recipe?
Spicy vegetable soup w/noodles:
2 tablespoons olive oil
2 cloves garlic, chopped
1 medium onion, chopped
24-ounce can spicy or Cajun stewed
tomatoes, chopped, not drained
24-ounce can water
1/2 of a 1-pound bag of frozen cauliflower, broccoli, and carrots
8-ounce can corn, drained
8-ounce can chickpeas, drained and rinsed
1/2 cup of dry orzo noodles
Dash cayenne pepper
1/2 teaspoon turmeric
Salt to taste
Freshly ground pepper
Freshly grated Parmesan cheese
Directions: In a large pot, sauté garlic and onion in olive oil until softened. Add undrained tomatoes, water, frozen vegetables, corn, orzo, and spices. Simmer covered for 45 to 60 minutes.
Before serving, add chickpeas and heat through. Top each serving with 2 tablespoons freshly grated Parmesan cheese. Serves: 4. Cooking time: 45 to 60 minutes
HOMEMADE VEGETABLE BEEF SOUP
1 lb. lean ground beef
2 lg. onions, diced
6 med. potatoes, peeled, cubed sm.
Thin vermicelli spaghetti or macaroni
1 can kernel corn, drain
2 cans tomatoes
1 can Veg-all, drain
1 can peas, drain
Seasoning - garlic, salt, pepper, Season-all %26amp; just a dash of Mrs. Dash
Brown ground beef with onions, drain. In another container boil the potatoes, spaghetti or macaroni. Drain potato mixture, pour into large pot with beef and onions. Add corn, tomatoes, Veg-all and peas. Season with garlic, salt, pepper, Season-all and Mrs. Dash. Simmer for about 20 minutes and enjoy! Makes enough to share or bring in for your lunch.
Sour and Spicy Mushroom Soup Recipe - (Tom Yam Het)
INGREDIENTS:
500 grams rice-straw mushrooms
2 lemon grass stems
4-5 kaffir lime leaves
10 hot chilies
2-3 dried chilies
1 coriander plant
1/2 tsp salt
2-3 tbsp fish sauce
2-3 tbsp lime juice
PREPARATION:
1. Wash the mushrooms, and cut into pieces.
2. Cut the lemon grass into lengths and crush them. Tear the Kaffir lime leaves. Pick the leaves from the coriander plant. Hit the hot chilies with a pestle just enough to break them open Roast the dried chilies and then tear them into pieces.
3. Heat 4 cups water in a pot. When it boils, put in the lemon grass, kaffir lime leaves, and mushrooms Season with fish sauce and salt.. When the mushrooms are done, take the pot off the heat and add the lime juice and both kinds of chilies.
4. Dip the soup into a serving dish and sprinkle with coriander leaves.
Quick, Easy, Tasty.
SERVES 6 (change servings and units)
Ingredients
3 (14 1/2 ounce) cans of ready-to-serve vegetable broth
1 (16 ounce) jar salsa
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can vacuum-packed whole kernel corn, drained
1 (5 ounce) package ramen noodles
1/3 cup chopped fresh cilantro or fresh parsley
1 tablespoon lime juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons grated parmesan cheese
Directions:
1 Heat broth to boiling in Dutch oven.
2 Stir in remaining ingredients except cheese; reduce heat to medium.
3 Cook 5-6 minutes, stirring occasionally, until noodles are tender.
4 Sprinkle with cheese.
Mushroom %26amp; Ginger Soup.
Remove %26amp; discard stalks %26amp; slice 4 oz of (Crimini) mushrooms.
Bring a large pan of water to a boil over medium heat.
Add 4 oz of file egg noodles %26amp; cook for 2-3 minutes,
drain thoroughly, rinse %26amp; set aside.
Heat a large wok over high heat, add 2 tsp oil, when hot
add 3 cloves of garlic, minced, %26amp; 1'; ginger root shredded.
Stir, adding mushrooms, for 2 minutes.
Add 4 cups hot vegetable bouillon, 1/2 tsp ketchup, 1 tsp soy sauce.
Stir in 4 oz bean sprouts, cook until tender.
Put some noodles in each bowl %26amp; ladle soup over top.
Garnish with cilantro.
Chinese Spicy Hot And Sour Soup --
';This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.';
INGREDIENTS
5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
1/3 cup diced bamboo shoots
1/3 cup lean ground pork
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
DIRECTIONS
Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Spicy Thai Vegetable Soup --
';A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread.';
INGREDIENTS
1 cup uncooked brown rice
2 cups water
3 tablespoons olive oil
1 sweet onion, chopped
4 cloves garlic, minced
1/4 cup chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1 red bell pepper, diced
1 (14 ounce) can light coconut milk
6 cups vegetable broth
1 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3 Thai chile peppers
2 tablespoons chopped fresh lemon grass
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
3/4 cup plain yogurt
fresh cilantro, for garnish
DIRECTIONS
Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.
Hi...try this recipe.
Puree of summer squash with morrocan spiced melon slaw
1 cup of summer squash peeled and diced in large pieces.
8 cups of hot chicken stock(2 litre)
2 cups of of hot cream
1 tbsp of curry( experiment with the curry...if u like it really spicy, add more.)
1 large potato,washed and largely diced
1 small white onion
2 tbsp of olive oil
salt and pepper
Roast chopped squash in your oven at 350 degrees for about ten minutes, then remove.
In a 4 litre pot heat olive oil and sautee onion,curry, and potato untill translucent.
Add squash and chicken stock and simmer untill are ingredients are tender, about 15 minutes.
puree soup in blender untill smooth, strain and return to pot.
add hot cream and add salt and pepper
If you would like make this recipe to go with it:
Spciy melon slaw
2 cups mixed melon(cantelope, honeydew)etc...
1 tbsp of jerk spice
1 tbsp of coconut rum(optional I guess)
1 tbsp of sugar
mix together and let sit for a half an hour before serving.
with soup.
SERVES 2
Ingredients
3 cups chicken broth
1 teaspoon soy sauce
2 tablespoons sliced scallions
3/4 cup frozen sugar snap pea
2/3 cup fresh bean sprout
3/4 cup sliced fresh mushrooms
1 cup cooked fine noodles or capellini
Directions
Combine the chicken broth, soy sauce, scallions, and peas in a large saucepan; bring to a boil.
Reduce heat, cover, and simmer for an additional 5 minutes.
Add the bean sprouts, mushrooms, simmer for 5 more minutes.
Add the cooked noodles and heat for 2-3 minutes; serve hot.
1 bag cut frozen broccoli (small bag)
1-8oz. pkg. cream cheese
1/2 block Velveeta cheese
2 cans evaporated milk
In saucepan over low-medium heat, place milk and cheeses until cheese is melted. Once all is melted and smooth you may add more milk if you like it thicker. I usually wait until I add the broccoli, sometimes the water from the broccoli is enough.
Spicy Asian chicken soup
(I think I got this from epicurious)
1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
2 tbsp fresh lime juice
1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
3 tbsp cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup snap peas (or snow peas)
1 red bell pepper, cored, seeded and julienned
1 tsp lime zest
2 tbsp chopped fresh cilantro
Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.
This is my favorite! I think its from bon appetite.
Spicy Curry Noodle Soup with Chicken and Sweet Potato
Ingredients
2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)
2 13.5- to 14-ounce cans unsweetened coconut milk, divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges
Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite , about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve
Enjoy!
ps. there might be a picture of the curry soup on bonappetit.com
I'd also like if noodles were involved in the recipe.
Sort of like an asian style flavour
Does anyone know any recipes? Thanks.Can anyone help me out with a soup recipe?
Do you like Thai flavors?
THAI VEGETABLE SOUP
1 can chicken stock
1 can lite coconut milk
1 clove garlic, chopped
1 tsp. thai chili garlic paste (in the thai section of your grocery)
1 tsp. brown sugar
1 tsp. salt or soy sauce
Squeeze of lime juice
Simmer above ingredients for about 15 minutes over medium heat. Reduce heat if it starts to boil, just simmer it.
In the last 8 or 10 minutes of cooking add:
Some RICE NOODLES (in the thai section)
sliced mushrooms, shrimp, chunks of tofu, carrots (shredded), and thinly sliced red or green bell pepper.
____________________________________
Serve the soup topped with:
bean sprouts, chopped cilantro and chopped mintCan anyone help me out with a soup recipe?
Spicy vegetable soup w/noodles:
2 tablespoons olive oil
2 cloves garlic, chopped
1 medium onion, chopped
24-ounce can spicy or Cajun stewed
tomatoes, chopped, not drained
24-ounce can water
1/2 of a 1-pound bag of frozen cauliflower, broccoli, and carrots
8-ounce can corn, drained
8-ounce can chickpeas, drained and rinsed
1/2 cup of dry orzo noodles
Dash cayenne pepper
1/2 teaspoon turmeric
Salt to taste
Freshly ground pepper
Freshly grated Parmesan cheese
Directions: In a large pot, sauté garlic and onion in olive oil until softened. Add undrained tomatoes, water, frozen vegetables, corn, orzo, and spices. Simmer covered for 45 to 60 minutes.
Before serving, add chickpeas and heat through. Top each serving with 2 tablespoons freshly grated Parmesan cheese. Serves: 4. Cooking time: 45 to 60 minutes
HOMEMADE VEGETABLE BEEF SOUP
1 lb. lean ground beef
2 lg. onions, diced
6 med. potatoes, peeled, cubed sm.
Thin vermicelli spaghetti or macaroni
1 can kernel corn, drain
2 cans tomatoes
1 can Veg-all, drain
1 can peas, drain
Seasoning - garlic, salt, pepper, Season-all %26amp; just a dash of Mrs. Dash
Brown ground beef with onions, drain. In another container boil the potatoes, spaghetti or macaroni. Drain potato mixture, pour into large pot with beef and onions. Add corn, tomatoes, Veg-all and peas. Season with garlic, salt, pepper, Season-all and Mrs. Dash. Simmer for about 20 minutes and enjoy! Makes enough to share or bring in for your lunch.
Sour and Spicy Mushroom Soup Recipe - (Tom Yam Het)
INGREDIENTS:
500 grams rice-straw mushrooms
2 lemon grass stems
4-5 kaffir lime leaves
10 hot chilies
2-3 dried chilies
1 coriander plant
1/2 tsp salt
2-3 tbsp fish sauce
2-3 tbsp lime juice
PREPARATION:
1. Wash the mushrooms, and cut into pieces.
2. Cut the lemon grass into lengths and crush them. Tear the Kaffir lime leaves. Pick the leaves from the coriander plant. Hit the hot chilies with a pestle just enough to break them open Roast the dried chilies and then tear them into pieces.
3. Heat 4 cups water in a pot. When it boils, put in the lemon grass, kaffir lime leaves, and mushrooms Season with fish sauce and salt.. When the mushrooms are done, take the pot off the heat and add the lime juice and both kinds of chilies.
4. Dip the soup into a serving dish and sprinkle with coriander leaves.
Quick, Easy, Tasty.
SERVES 6 (change servings and units)
Ingredients
3 (14 1/2 ounce) cans of ready-to-serve vegetable broth
1 (16 ounce) jar salsa
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can vacuum-packed whole kernel corn, drained
1 (5 ounce) package ramen noodles
1/3 cup chopped fresh cilantro or fresh parsley
1 tablespoon lime juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons grated parmesan cheese
Directions:
1 Heat broth to boiling in Dutch oven.
2 Stir in remaining ingredients except cheese; reduce heat to medium.
3 Cook 5-6 minutes, stirring occasionally, until noodles are tender.
4 Sprinkle with cheese.
Mushroom %26amp; Ginger Soup.
Remove %26amp; discard stalks %26amp; slice 4 oz of (Crimini) mushrooms.
Bring a large pan of water to a boil over medium heat.
Add 4 oz of file egg noodles %26amp; cook for 2-3 minutes,
drain thoroughly, rinse %26amp; set aside.
Heat a large wok over high heat, add 2 tsp oil, when hot
add 3 cloves of garlic, minced, %26amp; 1'; ginger root shredded.
Stir, adding mushrooms, for 2 minutes.
Add 4 cups hot vegetable bouillon, 1/2 tsp ketchup, 1 tsp soy sauce.
Stir in 4 oz bean sprouts, cook until tender.
Put some noodles in each bowl %26amp; ladle soup over top.
Garnish with cilantro.
Chinese Spicy Hot And Sour Soup --
';This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.';
INGREDIENTS
5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
1/3 cup diced bamboo shoots
1/3 cup lean ground pork
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
DIRECTIONS
Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Spicy Thai Vegetable Soup --
';A delicious sweet and spicy soup perfect on a cold winter night. Best served with a loaf of crusty bread.';
INGREDIENTS
1 cup uncooked brown rice
2 cups water
3 tablespoons olive oil
1 sweet onion, chopped
4 cloves garlic, minced
1/4 cup chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1 red bell pepper, diced
1 (14 ounce) can light coconut milk
6 cups vegetable broth
1 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3 Thai chile peppers
2 tablespoons chopped fresh lemon grass
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
3/4 cup plain yogurt
fresh cilantro, for garnish
DIRECTIONS
Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.
Hi...try this recipe.
Puree of summer squash with morrocan spiced melon slaw
1 cup of summer squash peeled and diced in large pieces.
8 cups of hot chicken stock(2 litre)
2 cups of of hot cream
1 tbsp of curry( experiment with the curry...if u like it really spicy, add more.)
1 large potato,washed and largely diced
1 small white onion
2 tbsp of olive oil
salt and pepper
Roast chopped squash in your oven at 350 degrees for about ten minutes, then remove.
In a 4 litre pot heat olive oil and sautee onion,curry, and potato untill translucent.
Add squash and chicken stock and simmer untill are ingredients are tender, about 15 minutes.
puree soup in blender untill smooth, strain and return to pot.
add hot cream and add salt and pepper
If you would like make this recipe to go with it:
Spciy melon slaw
2 cups mixed melon(cantelope, honeydew)etc...
1 tbsp of jerk spice
1 tbsp of coconut rum(optional I guess)
1 tbsp of sugar
mix together and let sit for a half an hour before serving.
with soup.
SERVES 2
Ingredients
3 cups chicken broth
1 teaspoon soy sauce
2 tablespoons sliced scallions
3/4 cup frozen sugar snap pea
2/3 cup fresh bean sprout
3/4 cup sliced fresh mushrooms
1 cup cooked fine noodles or capellini
Directions
Combine the chicken broth, soy sauce, scallions, and peas in a large saucepan; bring to a boil.
Reduce heat, cover, and simmer for an additional 5 minutes.
Add the bean sprouts, mushrooms, simmer for 5 more minutes.
Add the cooked noodles and heat for 2-3 minutes; serve hot.
1 bag cut frozen broccoli (small bag)
1-8oz. pkg. cream cheese
1/2 block Velveeta cheese
2 cans evaporated milk
In saucepan over low-medium heat, place milk and cheeses until cheese is melted. Once all is melted and smooth you may add more milk if you like it thicker. I usually wait until I add the broccoli, sometimes the water from the broccoli is enough.
Spicy Asian chicken soup
(I think I got this from epicurious)
1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
2 tbsp fresh lime juice
1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
3 tbsp cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup snap peas (or snow peas)
1 red bell pepper, cored, seeded and julienned
1 tsp lime zest
2 tbsp chopped fresh cilantro
Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.
This is my favorite! I think its from bon appetite.
Spicy Curry Noodle Soup with Chicken and Sweet Potato
Ingredients
2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)
2 13.5- to 14-ounce cans unsweetened coconut milk, divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
1 lime, cut into 6 wedges
Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite , about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve
Enjoy!
ps. there might be a picture of the curry soup on bonappetit.com
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