I need a really good soup recipe, anyone have one?

I love soup, :) so any flavor of your favorite soup is good.





But preferably something relatively easy to make and that doesn't have noodles.I need a really good soup recipe, anyone have one?
Soup : French Onion .


1/4 cup butter


3 onions, thinly sliced


1 teaspoon white sugar


2 1/2 cups water


1/2 cup red wine


2 (10.5 ounce) cans condensed beef broth


1 French baguette


Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.


Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.


I would strain out the onions, when I reduced my heat, pick out some nice rings, 2-3 per serve.


Serve in nice white soup plates over 2-3 rings of onion with the baguette toasted and with garlic butter.I need a really good soup recipe, anyone have one?
My favorite is ';chicken and rice';. Start with a tablespoon of oil in a large pan. Add diced onions and celery. Add some chicken breast pieces...continue to saute. Add chicken broth or water with cubes of chicken boullion. Continue to cook on stove for 10 to 15 minutes. Add chopped up carrot pieces. Add rice(less than half a cup) that was soaking in water and drained. Cook until the rice is done. Chop up parsley and add to soup at the end with a dash of cinnamon...stir and turn of heat and let stand for 5 minutes. Enjoy!
Potato soup - it's my great grandmother's receipe from Germany - this is what they lived dring WW II -





Pototoes


dehydrated vegetable flakes


bacon - cooked and crushed up - (you need the bacon grease)


salt











Cut up pototoes in squares - put them in meduim size pot-


boil them ( just like you're making mashed pototoes)


When they are almost done - add dehydrated vegetables -


bacon bits and some grease - You need the grease for flavor


Simmer


After vegetable flakes are hydrated - take a potato masher, and mash to your likeness - I tend to like mine with lmps of potatoes - my mother likes them all mashed up - either way it's great


oh yeah - you need to stir this every so often
i would just make chicken noodle out of the can. :P
this is my all time favorite soup!





Pho Ga (Vietnamese Chicken Noodle Soup)








1 stewing hen, about 5 pounds


2 pounds chicken bones or chicken necks


4 quarts cold water


1 ounce fresh ginger, crushed


2 teaspoons salt


1/2 pound rice vermicelli (bun)


1 whole cooked chicken breast (2 halves), thinly sliced


8 to 12 fresh cilantro sprigs, for garnishing soup


4 to 8 fresh basil sprigs, for garnishing soup


4 fresh mint sprigs, for garnishing soup


2 cups fresh bean sprouts, for garnishing soup


2 limes, cut into wedges, for garnishing soup


2 to 3 sliced fresh jalapeno, Serrano, or Thai chile peppers, for garnishing soup


Sriracha chili sauce, for serving


Fish sauce, for serving


Cut the hen into 8 pieces and discard any excess fat. Rinse chicken bones and necks with cold water and place in a stockpot. Add the water and ginger and bring to a boil. Skim any foam that rises to the surface. Reduce the heat to a low simmer and cook for 3 hours; do not allow the liquid to boil to ensure a clear broth.


Remove and discard the hen and bones. Strain the broth through a fine mesh sieve or chinois lined with cheesecloth. Return the broth to a large soup pot and continue to simmer until reduced to a volume of 2 1/2 or 3 quarts. Season with salt, to taste, and keep hot while you assemble the remaining ingredients.





Prepare the rice vermicelli according to package directions. Once done, transfer to a colander and drain well. Rinse well under cold running water. Drain thoroughly before using. (The noodles may be prepared up to this point 2 hours ahead of serving.)





When ready to serve the soup, for each serving ladle 2 cups of the hot broth into a large soup bowl. Quickly dip the cooked noodles in the remaining hot broth to rewarm, then place a handful of noodles in each bowl. Divide the sliced chicken breast between the bowls, laying the slices over the top of the noodles. Serve the soup immediately, with the fresh cilantro, basil, mint, bean sprouts, lime wedges and jalapeno peppers in baskets on the table for each person to garnish their own soup, as desired. Add chili sauce or fish sauce, to taste, if desired.





Chicken Noodle Soup











4 cups chicken stock, home made or store bought


3/4 cup diced onion


3/4 cup diced celery


1 tablespoon minced garlic


2 ounces dried egg noodles, cooked to al dente


1/2 teaspoon finely chopped fresh tarragon leaves


2 teaspoons finely chopped fresh parsley leaves


Lemon halves, for serving


Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.