Soup/Stew recipes?

We love soups and stews and I make an AWESOME homemade French Onion Soup and a great Vegetable soup. Anyone else have any good recipes?


Thanks!Soup/Stew recipes?
beef stew %26amp; parsley dumplings





1-1.25kg joint silverside beef


2l good quality stock (chicken, beef or vegetable)


VEGETABLES FOR THE STOCK2 carrots


1 leek


1 onion


2-3 turnip


陆 small celeriac


few sprigs of fresh thyme and 2-3 bay leaves


FOR THE SPICE BAG 4-5 star anise


4-5 cardamom pods


4-5 cloves


1 tsp coriander seeds


陆tsp peppercorns


FOR THE BABY VEGETABLES陆 small celeriac


12 baby turnips


18 baby carrots


12 baby leeks


FOR THE DUMPLINGS250g self-raising flour


125g shredded suet


1 tsp sea salt


3 rounded tbsp finely chopped fresh parsley


2 tbsp olive oil


4-5 star anise, peppercorns and thyme sprigs








Cut the beef into three or four chunky pieces, put in a large pan and just cover with cold water. Bring it quickly to the boil, then reduce to a simmer and, using a ladle, skim off any scum on the top. As you are doing this, you will also be removing some of the water. Pour in the stock, return it to the boil, then turn to a simmer.


Meanwhile, roughly chop the vegetables and add them to the pan with the sprigs of thyme and bay leaves. Season lightly.


Take a large square of muslin (or use a clean J-cloth), lay the spices in the middle and then tie up with kitchen string, like a money bag. Drop the bag into the pan and tie the bag to the handle. Simmer the beef (don't let it boil) for about 2 hrs, until the meat feels tender when pierced with a sharp knife. If the stock reduces down too much, top it up with more water so the meat remains submerged.


While the beef is cooking, peel celeriac and cut into small sticks about 1cm thick. Halve turnips. Trim tops off the other vegetables, but don't peel - there's no need. Bring a pan of lightly salted water to the boil and blanch vegetables for about 3 mins. Have ready a large bowl of ice-cold water and when the vegetables are just tender, drain them and tip immediately into the water. Leave for 2-3 mins, drain again and set aside. Also, while the beef is cooking, mix together the flour, suet, salt, a grinding of pepper and the parsley for the dumplings.


When the beef is cooked, remove the pan from the heat, then strain off and reserve the stock for cooking the dumplings and reheating the baby vegetables (you won't use it all). Discard the vegetables and tip the beef into a baking dish. Cover loosely with foil to keep warm.


Mix just enough cold water (about 200ml) into the flour and suet mix to make a soft dough. If the dough is too wet, it will be difficult to shape. Roll gently into 10-12 balls. Bring a shallow pan of water to the boil and add a couple of ladles of the stock plus the olive oil, the star anise, peppercorns and thyme sprigs. Using a slotted spoon, lower in the dumplings. Cover and simmer for about 12-15 mins, until risen and fluffy. Remove the dumplings with a slotted spoon.


Spoon about three ladles of stock into another pan, bring to a simmer and reheat the veg briefly. Remove with a slotted spoon. Strain the stock from the veg for serving.


Cut each beef chunk into slices and season lightly. Arrange in warmed serving dishes with the baby vegetables, celeriac and dumplings. Pour some stock over and serve.








For maximum spice flavour


Tying the whole spices in a muslin bag ensures they impart their flavour and can be easily removed. (If you attach the bag to the handle of the pan it's simple to locate it when you want to lift it out.)


For fresh, crisp vegetables


Baby vegetables don't need much preparation - just trim any tops or stalks. As the skins are so fine, there's no need to peel. Dunking the blanched baby vegetables in ice-cold water is called 'refreshing', and helps to keep the bright colour and texture. It also means you can cook them ahead, then just reheat before serving.


For perfect dumplings


To keep them light, mix the dough just before cooking and make sure the liquid only simmers - don't boil them or they will break up. Adding a splash of olive oil to the water keeps them glossy and stops them sticking, a bit like cooking pasta.Soup/Stew recipes?
It is all in the stock and preparation.


For my stock I will gently heat diced onion, carrots and leek or celery in some good oil without browning. (unless I want to)





Add some boiling water and bones. Pork bacon chicken fish or beef and simmer for an hour or until the flesh peels from the bones.





With that you can do anything.





Oh!


season to taste and the bones have some meat LOL
Creamy Red Pepper Soup - Recipe





INGREDIENTS


2 medium potatoes, chopped into 1-inch pieces


6 cups good-quality vegetable broth


4 red or orange bell peppers, deseeded and chopped


1 large onion, minced


4 tablespoons olive oil


1/2 cup canned tomatoes, chopped


2 tablespoons oat, rice, or wheat flour


1 cup enriched rice milk or whole milk


1 scant tablespoon honey


1/2 teaspoon paprika


1/4 teaspoon cumin


2 tablespoons Port or dry sherry


Salt and freshly-ground pepper to taste


Chopped fresh parsley for garnish





1. In a large pot, cook the potatoes in 2 cups broth over medium heat, loosely covered, until very tender, about 30 minutes.





2. While potatoes are cooking, in a large heavy-bottomed pot, saute minced onion in 2 tablespoons olive oil over medium heat until softened but not browned. Add chopped peppers, chopped tomatoes, and remaining 4 cups of broth. Cook until peppers are very soft.





3. When potatoes have softened, puree in a blender with their broth and replace in pot. When peppers are soft, puree the pepper/tomato mixture in batches, adding it to the potato puree in pot.





4. Use the pot that the peppers cooked in to heat the remaining 2 tablespoons of oil. Stir in flour and cook over medium-high heat, stirring constantly, for about 2 minutes, then add milk or rice milk. Cook, stirring frequently, until this sauce thickens into a roux. When thick and creamy, add to puree in soup pot, stirring to combine.





5. Turn heat under soup to medium-low, and add honey, paprika, cumin, port, salt, and a few grindings of fresh pepper. Simmer 20 minutes, stirring occasionally.





6. Serve hot, garnished with fresh parsley.





Serves 8.
Hope this helps. I also L-O-V-E soups. Here's a listing of different and tasty soups and stews that I like. The recipes are step by step and from different countries. Let me know what you think. Some of my favorits are the Gallego style soup and the Chicken Gumbo
We love soups too, some simple, some a little more


complicated.


An easy Tortilla Soup





Make about 2-3 cups chicken boullion


heat on medium


Add about 1 cup of your favorite salsa


Pour over a bowl of crushed tortilla chips


Mis in grated cheese, jack, pepper jack or


cheddar


If you have leftover chicken, toss in bits


you can also top with a slice of avacado








Another favorite: Beef Barley Soup





In a large pot, 1 cup pearl barley


add about 6 cups water, bring to a boil


then simmer for 1-2 hours


Take about 3/4 to l pound of stew meat,


dice into bite size pieces and brown in


a frying pan, adding salt, pepper, garlic


and chopped onions.


Add meat to cooked barley, then add


some chopped carrot and celery


(sometimes I add another cup or 2 of


beef boullion )


Simmer until carrots are done, then


serve with garlic bread


This soup gets better the second day.....
kraftfoods.com or myfreerecipes.com
Here are some great veg %26amp; Non veg Soup recipes





Veg: http://living.oneindia.in/cookery/soups-鈥?/a>





Non veg: http://living.oneindia.in/cookery/soups-鈥?/a>
One thought that I saw on the Food Network was to take your day old vegie leftovers, add chicken stock, a blender and you have soup. This works only if you have good vegies and good stock, otherwise it might be pretty bland. Aside from that try tortilla soup! It is fantastic, lots of sour cream, cheese, a nice kick of peppers. You can add chicken or have vegetarian soup. There are lots of variations to it. Some blend it, some don't, other use tortilla strips in the soup, others just add them as garnish. Good luck and good eating!
Mushroom soup





4-8 servings 50 min 10 min prep


Change to: servings US Metric


60 g butter


2 onions, chopped finely


500 g mushrooms, sliced (best if you use a mix)


1 tablespoon fresh thyme, chopped


3/4 cup dry white wine


1 1/2 cups vegetable stock or chicken stock


2 tablespoons sweet sherry


salt and pepper


cream


nutmeg


1-2 tablespoon almond meal, to thicken (about 1-2
Beef Stew (I now make a vegetarian version). The can of beer is the secret ingredient.





Stewing beef. Cut into the size of pieces you want. Saute in oil until browned all over. Set aside.





In a large pot, saute 1 chopped onion for about 4 minutes in oil.


Add some cubed potatoes and turnips or rutabaga. Carrots if you wish. Saute for a few more minutes stirring occasionally. Open a can of beer, pour it is. Let simmer.


Add a cup of water, a boullion cube (beef or veggie). Let simmer until the veggies are almost tender (about 8 minutes), add the beef and let it cook another 20-30 minutes. Add what ever spices you want (the beef boullion cube and the beer add lots of flavour.)





To thicken, either mix about 1/4 cup of flour with water and pour it into the stew stirring constantly. Or mix 3 TBSP corn starch with 6 TBSP of water. Mix well. Add to stew stirring continually till sauce thickens.





Serve in bowls with bread and a side salad.





(I often throw in a bunch of left-over veggies too like zuchinni, cauliflower, etc to fill out the stew even more.)
chop tuna (fresh if possible) if not get chicken pieces and chop to big pieces.chop celery sticks,tomatoes quatered, green hot chilli sliced from stem,i cup soya sauce, 1/2 cup vinegar,chicken stock or broth.cook in water,cook long inorder to get the taste,atlast add lemon grass or cilantro and dash of pepper.add salt with other ingredients.
WHITE CHILI





(Not a soup, not a stew...but somewhere in between!)





1 lb large white beans, soaked overnight in water, drained


6 cups chicken broth


2 cloves garlic, minced


2 medium onions, chopped (divided)


1 Tbsp olive oil


2 4-ounce cans chopped green chilies


2 tsp ground cumin


1 1/2 tsp dried oregano


1/4 tsp ground cloves


1/4 tsp cayenne pepper


4 cups diced cooked chicken


3 cups grated Monterey Jack cheese


1 jalapeno or serrano pepper, chopped (optional)





1) Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.





2) In a skillet, saut茅 remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.





3) Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.





8-10 servings
Creamy Veggie Potato Stew


Original recipe yield:


10 servings


PREP TIME 20 Min


COOK TIME 30 Min


READY IN 50 Min





INGREDIENTS





* 3 quarts water


* 8 large potatoes, peeled and sliced


* 4 large carrots, diced


* 2 stalks celery, chopped


* 2 small onions, chopped


* 1/3 cup butter


* 2 tablespoons all-purpose flour


* 1 1/2 teaspoons salt


* 1 teaspoon ground black pepper


* 1/4 teaspoon paprika


* 2 cups heavy cream





DIRECTIONS





1. In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.


2. Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.