We just had a large chicken dinner the other night and we have a lot of leftover chicken, so I wanted a great recipe to make form it. I prefer for there to be potatoes, carrots, and rice in it, along with the chicken. Any other ingredients would be fine, as I am going to the store in the morning.
Thanks. :-)What's a great chicken soup recipe you recommend?
I prefer the simple ingredients too.,
Since your chicken is already cooked you'lll have to come up with a broth either canned or with bullion cubes or both(I would use both) You'lll need about 6 or more cups depending on how much soup you want. . Which ever you choose proceed to
dice an yellow onion small pieces,
sliver a few carrots,
slice a leek,
cube a few small potatoes,
chop a bunch of green onion tops,
chop a 1/4 cup or less of celery very thin,
chop 1/4 cup of cilantro
and tear the chicken in pieces.
Add tablespoon of poultry seasoning or 2 sage leaves
sea salt or coarse salt
fresh ground pepper
Now make sure to add all the leftover chicken drippings(juice) to the pot as well. Add onions bring to a boil, potatoes, carrots, celery, leek, seasonings and chicken, then reduce to simmer. Taste to add salt/pepper etc. If using raw rice add about 1/2 now. Simmer about 30 minutes till rice is done. If you are using minute rice add it about 5 minutes before you turn it off and add the green onion tops and cilantro. Let the soup sit for about 30 minutes.
Here is a fancy smancy Thai soup
Sliced chicken breast,
several typse of mushroom like shitake, Oyster etc, your favorite
The basic ingredients for the soup base are:
lemongrass - sliced of bruised
coriander / cilantro root and stalks
tamarind paste or dried slices
lime leaves - torn
chicken or fish stock
Seasonings:
fish sauce
lime juice or white vinegar
palm sugar or white sugar
Thai chilli and shrimp paste (nam prik pow)
For garnish:
coriander / cilantro leaves
lime wedges
fresh chillies for extra spice. Or thin sliced bell peppers are fine.
1. Simmer the soup base ingredients
2. Adjust seasoning
3. Add mushrooms, vegies, seafood, meat.
4. Check seasoning.
5. Garnish and serve.
Tamarind paste makes the soup a bit thicker, but it is milder and not as sharp as the dried tamarind slices. Chili paste would be great too.
Lime leaves really give this the Thai edge. If you can't get lime or lemon zest, but it won't be the same.What's a great chicken soup recipe you recommend?
chicken soup :)
Preparation Time 15 minutes
Cooking Time 40 minutes
Ingredients (serves 4)
4 (about 900g) chicken thigh cutlets, excess fat trimmed
1 large brown onion, halved, finely chopped
1 large carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
2 large garlic cloves, finely chopped
2 tbs finely chopped fresh continental parsley stems
6 sprigs fresh thyme, leaves picked
2L (8 cups) water
1/2 tsp whole black peppercorns
Sea salt flakes
1/4 cup finely chopped fresh continental parsley, extra
Method
Combine chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until vegetables are very tender.
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the bones. Discard bones. Finely chop the chicken meat and add to the soup.
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve immediately.
My boss gave me this recipe, and my family and I have made it three times in the last month or so. It's delicious!
Kickin' Chicken Tortilla Soup
6 cups chicken broth or stock
16 oz. cooked chicken, shredded
2 cans diced tomatoes
1 can whole kernel corn, drained
1 med chopped onion
1 can diced green chilies
2 tbls lime juice
1 packet fajita seasoning mix
3 garlic cloves, minced
1 tsp cumin or to taste
1 tsp chili powder or to taste
Tortilla chips
Optional toppings: cilantro, sour cream, shredded cheese
Saut茅 onions, garlic, chilies, fajita seasoning, spices
Add broth, boil and then simmer 10 minutes
Add corn and tomatoes, then chicken and lime juice
Top with chips and additional toppings
Chicken and noodles homemade!
Just get a whole chicken, wash it, put it in a pot and cover with water, bring to a boil, skim the foam off, Add salt, pepper, garlic powder, chopped onion, couple chicken boullion cubes, big table spoon of sugar, Taste it to adjust the seasoning, Tun on med low, simmer with a lid for 1 1/2 hour. Let it cool with the chicken it in. Put in front of the fan for an hour or so. Take the chicken out put in a cake pan, Debone the chicken, put the meat back in the pot, Bring to a boil again,Again taste the broth. you may need to add a can of broth or boullion cubes for a richer flavor. Make sure you have enough broth for the noodles, pour a bag of wide egg noodles or dumplings in there and 1/2 stick of margarine. Cook as directions say on the back. Now turn it off and let it set for an hour.
My husband just made the best chicken soup last night!
He put chicken broth (like 2 cartons) pieces of chicken, carrots, potatoes, celery and these wide egg noodles in it. Let it cook (simmer in a big pot for a few hours.
Oh it is soo wonderful! I had some for lunch today.
I found the best ones on Food Network. The great thing about it is that you can follow along with the video.
Monday, August 23, 2010
What is your favorite broccoli soup recipe?
Im looking for some good broccoli soup recipes, from your experince.What is your favorite broccoli soup recipe?
BROCCOLI CHEESE SOUP
1 qt. water
2 c. diced potatoes
2 chicken bouillon cubes
1 c. diced onion
20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli
2 cans cream of chicken soup
1 lb. Velveeta or American cheese
Mix water, potatoes, bouillon, onion and broccoli together.
Cook until done, about 20-30 minutes.
Add soup and cheese.
Simmer 15 minutes
OR
BROCCOLI VEGETABLE SOUP
8 strips bacon or 1 cup chopped ham
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, finely chopped
1 chicken or vegetable bouillon cube
1 onion, chopped
3 cloves garlic, minced
Bring the frozen mixed vegetables and finely chopped broccoli to a boil. Set aside to drain.
In a skillet, saute bacon or ham until crispy; drain on paper towels and set aside.
Add enough bacon drippings into soup pan to coat bottom of pan. Simmer onions until clear in soup pan.
Whisk in 1/4 cup flour and 4 cups milk. Stir well. Add vegetables and bacon and bouillon.
Simmer until soup is thickened to desired consistency.
Salt and pepper to taste. This soup has better flavor when eaten the next day.
OR
BROCCOLI AND BARLEY SOUP
2 tablespoons butter
2 onions, chopped
2 cloves garlic, minced
1/4 lb. mushrooms, sliced
1/2 teaspoon rosemary, crushed
6 cups boullion, reconstituted
pearl barley
2-3 cups chopped broccoli
2 tablespoons cornstarch
1/4 cup water
milk
Saut茅 onions, mushrooms, minced garlic and dried rosemary in butter.
Pour in 6 cups boullion (vegetable, beef or chicken flavor) and 3/4 cup of pearl barley.
Simmer until barley is soft (about 45 minutes). For thickener, stir 2 tablespoons cornstarch into 1/4 cup of cold water and 2 cups milk.
Stir in 2-3 cups broccoli bits and simmer for 10-20 minutes over low heat.
Season with salt and pepper, to taste
OR
3-CHEESE CREAM OF BROCCOLI SOUP
6 tbsp. butter
1/3 c. flour
1/4 tsp. garlic powder
1/4 tsp. nutmeg
1/8 tsp. white pepper
Dash of ground thyme
1 (13 3/4 oz.) can chicken broth
1 c. milk
3 c. bite-size broccoli flowerettes
1 c. whipping cream
1/4 tsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. (2 oz.) shredded Havarti cheese
1/2 c. (2 oz.) shredded Swiss cheese
Melt butter in 3-quart saucepan over low heat. Blend in flour and seasonings. Gradually add broth and milk; cook, stirring constantly until thickened. Stir in broccoli; simmer 10 minutes. Remove from heat; stir in cream, Worcestershire sauce and hot pepper sauce. Add cheeses; stir until melted. When reheating, do not boil or cheeses will curdle.
Serves 6
JMWhat is your favorite broccoli soup recipe?
Broccoli Cheese Soup
1 cup fresh or frozen broccoli, chopped small
录 cup onion, finely chopped
3 tablespoons butter
Kosher salt and fresh black pepper
3 tablespoons flour
2 cups chicken stock
陆 cup heavy cream
陆 cup shredded Velveeta
陆 cup shredded cheddar cheese
In a heavy saucepan saut茅 onion in butter until tender. Whisk in flour, salt and pepper until smooth and simmer for one minute. Gradually stir in broth until mixture boils and thickens. Stir in cream, broccoli and cheese and simmer to desired thickness.
---------------------
Broccoli %26amp; Stilton Soup
2 tbsp olive oil
1 clove garlic, chopped
陆 onion, sliced
30g/1oz butter
1 handful grated potato
290ml/陆 pint vegetable stock
陆 head broccoli, chopped
75g/3oz stilton, cubed
85ml/3fl oz double cream
1 tsp thyme, chopped
1. Saut茅 the garlic and onion in the butter and oil for 2-3 minutes.
2. Add the potato and stock and simmer for 7-8 minutes until the potato is tender.
3. Add all the other ingredients and simmer for 2-3 minutes.
4. Blend the soup in a food processor.
5. Pour into a bowl and serve.
--BBC America
INGREDIENTS (Nutrition)
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
DIRECTIONS
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.eyeshadow pencil
BROCCOLI CHEESE SOUP
1 qt. water
2 c. diced potatoes
2 chicken bouillon cubes
1 c. diced onion
20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli
2 cans cream of chicken soup
1 lb. Velveeta or American cheese
Mix water, potatoes, bouillon, onion and broccoli together.
Cook until done, about 20-30 minutes.
Add soup and cheese.
Simmer 15 minutes
OR
BROCCOLI VEGETABLE SOUP
8 strips bacon or 1 cup chopped ham
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, finely chopped
1 chicken or vegetable bouillon cube
1 onion, chopped
3 cloves garlic, minced
Bring the frozen mixed vegetables and finely chopped broccoli to a boil. Set aside to drain.
In a skillet, saute bacon or ham until crispy; drain on paper towels and set aside.
Add enough bacon drippings into soup pan to coat bottom of pan. Simmer onions until clear in soup pan.
Whisk in 1/4 cup flour and 4 cups milk. Stir well. Add vegetables and bacon and bouillon.
Simmer until soup is thickened to desired consistency.
Salt and pepper to taste. This soup has better flavor when eaten the next day.
OR
BROCCOLI AND BARLEY SOUP
2 tablespoons butter
2 onions, chopped
2 cloves garlic, minced
1/4 lb. mushrooms, sliced
1/2 teaspoon rosemary, crushed
6 cups boullion, reconstituted
pearl barley
2-3 cups chopped broccoli
2 tablespoons cornstarch
1/4 cup water
milk
Saut茅 onions, mushrooms, minced garlic and dried rosemary in butter.
Pour in 6 cups boullion (vegetable, beef or chicken flavor) and 3/4 cup of pearl barley.
Simmer until barley is soft (about 45 minutes). For thickener, stir 2 tablespoons cornstarch into 1/4 cup of cold water and 2 cups milk.
Stir in 2-3 cups broccoli bits and simmer for 10-20 minutes over low heat.
Season with salt and pepper, to taste
OR
3-CHEESE CREAM OF BROCCOLI SOUP
6 tbsp. butter
1/3 c. flour
1/4 tsp. garlic powder
1/4 tsp. nutmeg
1/8 tsp. white pepper
Dash of ground thyme
1 (13 3/4 oz.) can chicken broth
1 c. milk
3 c. bite-size broccoli flowerettes
1 c. whipping cream
1/4 tsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. (2 oz.) shredded Havarti cheese
1/2 c. (2 oz.) shredded Swiss cheese
Melt butter in 3-quart saucepan over low heat. Blend in flour and seasonings. Gradually add broth and milk; cook, stirring constantly until thickened. Stir in broccoli; simmer 10 minutes. Remove from heat; stir in cream, Worcestershire sauce and hot pepper sauce. Add cheeses; stir until melted. When reheating, do not boil or cheeses will curdle.
Serves 6
JMWhat is your favorite broccoli soup recipe?
Broccoli Cheese Soup
1 cup fresh or frozen broccoli, chopped small
录 cup onion, finely chopped
3 tablespoons butter
Kosher salt and fresh black pepper
3 tablespoons flour
2 cups chicken stock
陆 cup heavy cream
陆 cup shredded Velveeta
陆 cup shredded cheddar cheese
In a heavy saucepan saut茅 onion in butter until tender. Whisk in flour, salt and pepper until smooth and simmer for one minute. Gradually stir in broth until mixture boils and thickens. Stir in cream, broccoli and cheese and simmer to desired thickness.
---------------------
Broccoli %26amp; Stilton Soup
2 tbsp olive oil
1 clove garlic, chopped
陆 onion, sliced
30g/1oz butter
1 handful grated potato
290ml/陆 pint vegetable stock
陆 head broccoli, chopped
75g/3oz stilton, cubed
85ml/3fl oz double cream
1 tsp thyme, chopped
1. Saut茅 the garlic and onion in the butter and oil for 2-3 minutes.
2. Add the potato and stock and simmer for 7-8 minutes until the potato is tender.
3. Add all the other ingredients and simmer for 2-3 minutes.
4. Blend the soup in a food processor.
5. Pour into a bowl and serve.
--BBC America
INGREDIENTS (Nutrition)
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
DIRECTIONS
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
Does anyone have any good pumpkin soup recipes..went to the circleville pumpkin show yesterday?
They used to seel this delicious soup. It had creole powder in it but I lost the recipes..am looking for another one
(also good ways to eat squash that are not sweet reci[pes.)Does anyone have any good pumpkin soup recipes..went to the circleville pumpkin show yesterday?
check out foodnetwork.com they usually have a lot of recipes on pumpkins and stuff for the holiday. sounds good too~!Does anyone have any good pumpkin soup recipes..went to the circleville pumpkin show yesterday?
Simple Pumpkin Soup Recipe -
1/2 cup onion
3 tbsp. butter
2 cups mashed cooked pumpkin
1 tsp. salt
1 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.
Chop the onions and gently brown in the butter in a pan. Put mashed pumpkin into onions in pan with the salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 small servings.
for yellow squash i slice and boil it in water. when it's tender enough to mash, i drain the water, add a little milk (or cream) and butter...salt and pepper and mash...mmmm good.
(also good ways to eat squash that are not sweet reci[pes.)Does anyone have any good pumpkin soup recipes..went to the circleville pumpkin show yesterday?
check out foodnetwork.com they usually have a lot of recipes on pumpkins and stuff for the holiday. sounds good too~!Does anyone have any good pumpkin soup recipes..went to the circleville pumpkin show yesterday?
Simple Pumpkin Soup Recipe -
1/2 cup onion
3 tbsp. butter
2 cups mashed cooked pumpkin
1 tsp. salt
1 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.
Chop the onions and gently brown in the butter in a pan. Put mashed pumpkin into onions in pan with the salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 small servings.
for yellow squash i slice and boil it in water. when it's tender enough to mash, i drain the water, add a little milk (or cream) and butter...salt and pepper and mash...mmmm good.
Looking for a good potato soup recipe with cheese and meat in it?
Potato Soup with Meat Dumplings
2 tablespoons olive oil
1 lb leeks, washed and sliced crosswise
1 large onion, finely chopped
2 lbs potatoes, peeled and cut into 1 inch cubes
4 cups beef stock
1/8 teaspoon dried thyme leaves
1/4 teaspoon garlic powder
3 tomatoes, sliced into thin wedges,then cut in half
2 tablespoons chopped fresh parsley
Meatballs
3/4 lb ground lean pork
1/4 cup fresh breadcrumbs
1 small onion, minced
1 egg, beaten
2 pinches ground nutmeg
salt %26amp; fresh ground pepper
1. Cook leeks and onion in oil over moderate heat until onions are transparent.
2. Add potatoes, stock, thyme and garlic powder, reduce heat, cover and simmer until potatoes are soft.
3. Combine meatball ingredients and shape into walnut sized balls.
4. Drop into soup mixture and simmer uncovered 10- 15 minutes.
5. Add tomatoes, cook 2 minutes, add parsley and serveLooking for a good potato soup recipe with cheese and meat in it?
3 carrots chopped
1 large onion chopped
1 stick real buter
10 Idaho potatoes diced %26amp; peeled
1/2 cup flour
4 cups milk warmed
2 chicken bouillon cubes dissolved in 1/2 cup of milk
1 1/2 cup half %26amp; half
shredded cheese
bacon cooked
green onions
melt butter in pot, stir in carrot %26amp; onion let it cook on low for a few minutes then stir in flour. next, add milk to pot stir, then boullion cube milk. add potatoes. let cook on low heat 20 - 30 min stirring occasionally. After the soup is cooked add half %26amp; half, season with salt %26amp; pepper. Serve the soup with bacon, cheese %26amp; green onion on top or you can mix it into the pot at the end. Bacon can be substituted with ham.Looking for a good potato soup recipe with cheese and meat in it?
Cheeseburger Soup
1 1/2 lbs browned ground chuck
3/4 cup chopped onion
3/4 cup diced carrots
3/4 cup diced celery
1 tsp. dried basil
3 cups chicken broth
4 cups diced potatoes
3/4 tsp salt
1/2 tsp pepper
Add water to cover completely above veggies and boil til tender. Add gr beef. Dice 1 lb (i like more) Velveeta cheese and turn flame on low, stir in cheese until melted. Turn heat off and add 8 oz Sour Cream. This is a must.Flavor is different without it. You will love this.
You can also sub gr beef with shredded chicken.
Peel and dice 6 potato's put in big pot add one med onion chopped and 1 1/2 cup diced ham, 1 small red pepper chopped and 1 stalk celery chopped. add 4 cups water and 3 cans of evaporated milk. simmer until potatoes are tender, add 1 small bar of Velveeta cheese stir until melted.
2 tablespoons olive oil
1 lb leeks, washed and sliced crosswise
1 large onion, finely chopped
2 lbs potatoes, peeled and cut into 1 inch cubes
4 cups beef stock
1/8 teaspoon dried thyme leaves
1/4 teaspoon garlic powder
3 tomatoes, sliced into thin wedges,then cut in half
2 tablespoons chopped fresh parsley
Meatballs
3/4 lb ground lean pork
1/4 cup fresh breadcrumbs
1 small onion, minced
1 egg, beaten
2 pinches ground nutmeg
salt %26amp; fresh ground pepper
1. Cook leeks and onion in oil over moderate heat until onions are transparent.
2. Add potatoes, stock, thyme and garlic powder, reduce heat, cover and simmer until potatoes are soft.
3. Combine meatball ingredients and shape into walnut sized balls.
4. Drop into soup mixture and simmer uncovered 10- 15 minutes.
5. Add tomatoes, cook 2 minutes, add parsley and serveLooking for a good potato soup recipe with cheese and meat in it?
3 carrots chopped
1 large onion chopped
1 stick real buter
10 Idaho potatoes diced %26amp; peeled
1/2 cup flour
4 cups milk warmed
2 chicken bouillon cubes dissolved in 1/2 cup of milk
1 1/2 cup half %26amp; half
shredded cheese
bacon cooked
green onions
melt butter in pot, stir in carrot %26amp; onion let it cook on low for a few minutes then stir in flour. next, add milk to pot stir, then boullion cube milk. add potatoes. let cook on low heat 20 - 30 min stirring occasionally. After the soup is cooked add half %26amp; half, season with salt %26amp; pepper. Serve the soup with bacon, cheese %26amp; green onion on top or you can mix it into the pot at the end. Bacon can be substituted with ham.Looking for a good potato soup recipe with cheese and meat in it?
Cheeseburger Soup
1 1/2 lbs browned ground chuck
3/4 cup chopped onion
3/4 cup diced carrots
3/4 cup diced celery
1 tsp. dried basil
3 cups chicken broth
4 cups diced potatoes
3/4 tsp salt
1/2 tsp pepper
Add water to cover completely above veggies and boil til tender. Add gr beef. Dice 1 lb (i like more) Velveeta cheese and turn flame on low, stir in cheese until melted. Turn heat off and add 8 oz Sour Cream. This is a must.Flavor is different without it. You will love this.
You can also sub gr beef with shredded chicken.
Peel and dice 6 potato's put in big pot add one med onion chopped and 1 1/2 cup diced ham, 1 small red pepper chopped and 1 stalk celery chopped. add 4 cups water and 3 cans of evaporated milk. simmer until potatoes are tender, add 1 small bar of Velveeta cheese stir until melted.
Do you have a good slow cooker chili and or soup recipe?
I live in central california and today is the first day of rain.
I think its a good idea to start using the crock pot for this rainy day weather
Do you have a good slow cooker recipe for soups and or chili's?
Thank You in advance :)Do you have a good slow cooker chili and or soup recipe?
Crock Pot Chili
Ingredients:
1 lb. ground beef or bulk pork sausage
2 cloves garlic, minced
3 to 4 tsp. chili powder
1/2 tsp. ground cumin
1 can red kidney beans, drained (151/2 oz.)
1 c. chopped celery
1/2 c. chopped green pepper
1 can tomatoes, cut up (16 oz.)
1 can tomatoes with green chili peppers (10 oz.)
1 c. vegetable juice cocktail or tomato juice
1 can tomato paste (6 oz.)
1/4 tsp. salt
shredded Cheddar cheese
dairy sour cream
Preparation:
In a skillet cook beef or sausage and garlic till brown. Drain off fat. Stir in chili powder and cumin; cook 2 minutes more.
Meanwhile, in a 3 1/2-, 4-, 5-, or 6-quart crockery cooker combine beans, celery, onion, and green pepper. Add undrained tomatoes, undrained tomatoes with green chili peppers, vegetable juice cocktail or tomato juice, tomato paste, and salt. Stir in browned meat mixture. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.
Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili. Makes 4 to 6 servings.
Crock Pot Santa Fe Chicken
Ingredients:
1 15 ounce can black beans, rinsed and drained
2 15 ounce cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
5 or 6 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese
Preparation:
In a slow cooker, mix together the beans, corn and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on high setting for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Sprinkle cheese on top, cover, and cook until the cheese melts, about 5 minutes.
Corn %26amp; Black Bean Chowder
Ingredients:
4 slices bacon
2 (10 ounce) packages frozen corn
1 (16 ounce) can cream style corn
1 (15 ounce) can black beans, drained
1 large red bell pepper, diced
1 small onion, diced
1 tablespoon white granulated sugar
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 cup chicken broth or stock
2 cups water
1 cup milk or heavy cream
1/2 cup (1 stick) butter or margarine
Preparation:
In skillet, fry bacon until crisp. Remove from skillet and break into bits. Add red bell pepper and onion to bacon drippings, sauté for 8 minutes.
Combine everything in slow cooker except milk and butter. Cover and cook on low for 6 hours.
After 6 hours, pour 1/2 of the mixture into blender and puree until smooth. Return to slow cooker and add milk and butter. Cover and cook on high for another hour.
Slow %26amp; Tipsy Chicken
Ingredients:
1 tablespoon butter
8 chicken thighs
salt and pepper to taste
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (5 ounce) jar pimento-stuffed green olives
1 (8 ounce) package sliced fresh mushrooms
1 1/4 cups Chablis wine
1 tablespoon all-purpose flour
Preparation:
Melt the butter in a large skillet over medium-high heat. Season the chicken with salt and pepper, and brown for 2 to 3 minutes each side. Place in a slow cooker.
In a saucepan over medium heat, blend the cream of mushroom soup and cream of celery soup. Pour over the chicken in the slow cooker, then add olives, mushrooms, wine, and flour. Cover, and cook on Low for 8 hours.
Guinness Beef Stew
Make sure to buy large chunks of stew meat. Trim meat of excess fat, as necessary, and cut into 11/2-inch pieces. Be gentle when stirring in the flour as the fork-tender beef will fall apart if stirred too aggressively.
Ingredients:
4 pounds boneless beef chuck stew meat
Table salt and ground black pepper
2 tablespoons vegetable oil
2 onions , chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinness Draught
1 tablespoon light brown sugar
1 teaspoon dried thyme
1 ounce bittersweet chocolate , chopped
2 bay leaves
5 carrots , peeled and cut into 1-inch chunks
1 pound parsnips , peeled and cut into 1-inch chunks
1 1/2 pounds baby red potatoes , scrubbed
1/4 cup all-purpose flour
2 tablespoons minced fresh parsley leaves
Preparation:
Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.
Add remaining 2 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.
Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve. Serves 6 to 8
Note: You can prepare the part of the recipe the night before just to where the ingredients go into the slow cooker. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed.Do you have a good slow cooker chili and or soup recipe?
6 hour Chili
Ingredients:
* 5 lb. ground beef
* 5 garlic cloves, minced
* 1 yellow onion, chopped
* 1 can (28 oz.) chopped tomatoes with
juices
* 6 to 8 Tbs. chili powder
* 2 tsp. dried oregano
* 1 tsp. ground cumin
* Salt and freshly ground pepper, to taste
* 1⁄3 cup cornmeal
* 2 cups unsalted beef stock
* Sour cream, chopped red onion, grated,
cheddar cheese and/or chopped fresh cilantro
for garnish
Directions:
In a large sauté pan over medium-high heat, brown half the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker. Repeat with the remaining beef.
Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the slow cooker and stir to blend. Cover and cook for 6 hours according to the manufacturer's instructions.
Skim the fat off the surface of the chili. Ladle the chili into warmed bowls and garnish with sour cream, red onion, cheese and/or cilantro. Serves 8 to 10.
Chicken Stew in White Wine
Ingredients:
* 1/3 cup all-purpose flour
* Salt and freshly ground pepper, to taste
* 1 chicken, 3 to 4 lb., cut into 8 serving pieces
* 3 Tbs. extra-virgin olive oil
* 3 bacon slices, chopped
* 1 yellow onion, thinly sliced
* 8 oz. white button mushrooms, quartered
* 1 lb. red-skinned potatoes, cut into 1/2-inch
pieces
* 3 garlic cloves, crushed
* 4 fresh flat-leaf parsley sprigs
* 3 fresh thyme sprigs
* 1 bay leaf
* 1 1/2 cups chicken stock
* 1 1/2 cups white wine
Directions:
In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.
In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and stock to the slow cooker and stir to combine.
Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 5 hours according to the manufacturer?s instructions. Remove the bay leaf before serving. Spoon the stew into bowls and serve immediately. Serves 4.
Allrecipes has more than 470 trusted slow cooker main dish recipes complete with ratings
Well, it's not soup or chili, but this recipe is always delicious! Very thick %26amp; hearty %26amp; comforting on a cold, rainy day!
Crock Pot Beef Stew
2 lbs. Stew meat (cut into 1” cubes)
1 bay leaf
¼ c. flour
1 small can tomato paste
½ tsp. salt
4 carrots (sliced)
½ tsp. pepper
3 potatoes (diced)
1 ½ c. beef broth
1 onion (chopped)
1 tsp. Worchestershire sauce
1 stalk celery (chopped)
1 clove garlic (minced) *OPTIONAL: frozen peas
Put meat in Crock Pot. Mix flour, salt %26amp; pepper together %26amp; pour over
meat; stir to coat meat with flour. Stir in tomato paste. Add
remaining ingredients (*except peas) %26amp; stir to mix well. Cover; cook on low 10-12 hours or on high 4-6 hours. Stir thoroughly before
serving.
*Cook frozen peas according to directions %26amp; add just before serving.
What a great idea. This site has some wonderful chili recipes, including some crock pot chilies.
http://www.chili-everyway.com/Crockpot-c…
They are all yummy.
They also have a section on chili soups. Even thought they are not crock pot recipes I have made them in the crock pot for ease.
http://www.chili-everyway.com/homemade-s…
These homemade soup recipes are delicious.
And of course you should also have cornbread if you are having chili. They have a couple of great cornbread recipes.
http://www.chili-everyway.com/cornbread-…
I love the sweet cornbread recipe the best.
Enjoy! p.s. I freeze the leftovers for another rainy day
I think its a good idea to start using the crock pot for this rainy day weather
Do you have a good slow cooker recipe for soups and or chili's?
Thank You in advance :)Do you have a good slow cooker chili and or soup recipe?
Crock Pot Chili
Ingredients:
1 lb. ground beef or bulk pork sausage
2 cloves garlic, minced
3 to 4 tsp. chili powder
1/2 tsp. ground cumin
1 can red kidney beans, drained (151/2 oz.)
1 c. chopped celery
1/2 c. chopped green pepper
1 can tomatoes, cut up (16 oz.)
1 can tomatoes with green chili peppers (10 oz.)
1 c. vegetable juice cocktail or tomato juice
1 can tomato paste (6 oz.)
1/4 tsp. salt
shredded Cheddar cheese
dairy sour cream
Preparation:
In a skillet cook beef or sausage and garlic till brown. Drain off fat. Stir in chili powder and cumin; cook 2 minutes more.
Meanwhile, in a 3 1/2-, 4-, 5-, or 6-quart crockery cooker combine beans, celery, onion, and green pepper. Add undrained tomatoes, undrained tomatoes with green chili peppers, vegetable juice cocktail or tomato juice, tomato paste, and salt. Stir in browned meat mixture. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours.
Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili. Makes 4 to 6 servings.
Crock Pot Santa Fe Chicken
Ingredients:
1 15 ounce can black beans, rinsed and drained
2 15 ounce cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
5 or 6 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese
Preparation:
In a slow cooker, mix together the beans, corn and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on high setting for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Sprinkle cheese on top, cover, and cook until the cheese melts, about 5 minutes.
Corn %26amp; Black Bean Chowder
Ingredients:
4 slices bacon
2 (10 ounce) packages frozen corn
1 (16 ounce) can cream style corn
1 (15 ounce) can black beans, drained
1 large red bell pepper, diced
1 small onion, diced
1 tablespoon white granulated sugar
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 cup chicken broth or stock
2 cups water
1 cup milk or heavy cream
1/2 cup (1 stick) butter or margarine
Preparation:
In skillet, fry bacon until crisp. Remove from skillet and break into bits. Add red bell pepper and onion to bacon drippings, sauté for 8 minutes.
Combine everything in slow cooker except milk and butter. Cover and cook on low for 6 hours.
After 6 hours, pour 1/2 of the mixture into blender and puree until smooth. Return to slow cooker and add milk and butter. Cover and cook on high for another hour.
Slow %26amp; Tipsy Chicken
Ingredients:
1 tablespoon butter
8 chicken thighs
salt and pepper to taste
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (5 ounce) jar pimento-stuffed green olives
1 (8 ounce) package sliced fresh mushrooms
1 1/4 cups Chablis wine
1 tablespoon all-purpose flour
Preparation:
Melt the butter in a large skillet over medium-high heat. Season the chicken with salt and pepper, and brown for 2 to 3 minutes each side. Place in a slow cooker.
In a saucepan over medium heat, blend the cream of mushroom soup and cream of celery soup. Pour over the chicken in the slow cooker, then add olives, mushrooms, wine, and flour. Cover, and cook on Low for 8 hours.
Guinness Beef Stew
Make sure to buy large chunks of stew meat. Trim meat of excess fat, as necessary, and cut into 11/2-inch pieces. Be gentle when stirring in the flour as the fork-tender beef will fall apart if stirred too aggressively.
Ingredients:
4 pounds boneless beef chuck stew meat
Table salt and ground black pepper
2 tablespoons vegetable oil
2 onions , chopped
4 cups low-sodium chicken broth
1 1/2 cups Guinness Draught
1 tablespoon light brown sugar
1 teaspoon dried thyme
1 ounce bittersweet chocolate , chopped
2 bay leaves
5 carrots , peeled and cut into 1-inch chunks
1 pound parsnips , peeled and cut into 1-inch chunks
1 1/2 pounds baby red potatoes , scrubbed
1/4 cup all-purpose flour
2 tablespoons minced fresh parsley leaves
Preparation:
Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.
Add remaining 2 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.
Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve. Serves 6 to 8
Note: You can prepare the part of the recipe the night before just to where the ingredients go into the slow cooker. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed.Do you have a good slow cooker chili and or soup recipe?
6 hour Chili
Ingredients:
* 5 lb. ground beef
* 5 garlic cloves, minced
* 1 yellow onion, chopped
* 1 can (28 oz.) chopped tomatoes with
juices
* 6 to 8 Tbs. chili powder
* 2 tsp. dried oregano
* 1 tsp. ground cumin
* Salt and freshly ground pepper, to taste
* 1⁄3 cup cornmeal
* 2 cups unsalted beef stock
* Sour cream, chopped red onion, grated,
cheddar cheese and/or chopped fresh cilantro
for garnish
Directions:
In a large sauté pan over medium-high heat, brown half the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker. Repeat with the remaining beef.
Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the slow cooker and stir to blend. Cover and cook for 6 hours according to the manufacturer's instructions.
Skim the fat off the surface of the chili. Ladle the chili into warmed bowls and garnish with sour cream, red onion, cheese and/or cilantro. Serves 8 to 10.
Chicken Stew in White Wine
Ingredients:
* 1/3 cup all-purpose flour
* Salt and freshly ground pepper, to taste
* 1 chicken, 3 to 4 lb., cut into 8 serving pieces
* 3 Tbs. extra-virgin olive oil
* 3 bacon slices, chopped
* 1 yellow onion, thinly sliced
* 8 oz. white button mushrooms, quartered
* 1 lb. red-skinned potatoes, cut into 1/2-inch
pieces
* 3 garlic cloves, crushed
* 4 fresh flat-leaf parsley sprigs
* 3 fresh thyme sprigs
* 1 bay leaf
* 1 1/2 cups chicken stock
* 1 1/2 cups white wine
Directions:
In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.
In a large sauté pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and stock to the slow cooker and stir to combine.
Remove the sauté pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 5 hours according to the manufacturer?s instructions. Remove the bay leaf before serving. Spoon the stew into bowls and serve immediately. Serves 4.
Allrecipes has more than 470 trusted slow cooker main dish recipes complete with ratings
Well, it's not soup or chili, but this recipe is always delicious! Very thick %26amp; hearty %26amp; comforting on a cold, rainy day!
Crock Pot Beef Stew
2 lbs. Stew meat (cut into 1” cubes)
1 bay leaf
¼ c. flour
1 small can tomato paste
½ tsp. salt
4 carrots (sliced)
½ tsp. pepper
3 potatoes (diced)
1 ½ c. beef broth
1 onion (chopped)
1 tsp. Worchestershire sauce
1 stalk celery (chopped)
1 clove garlic (minced) *OPTIONAL: frozen peas
Put meat in Crock Pot. Mix flour, salt %26amp; pepper together %26amp; pour over
meat; stir to coat meat with flour. Stir in tomato paste. Add
remaining ingredients (*except peas) %26amp; stir to mix well. Cover; cook on low 10-12 hours or on high 4-6 hours. Stir thoroughly before
serving.
*Cook frozen peas according to directions %26amp; add just before serving.
What a great idea. This site has some wonderful chili recipes, including some crock pot chilies.
http://www.chili-everyway.com/Crockpot-c…
They are all yummy.
They also have a section on chili soups. Even thought they are not crock pot recipes I have made them in the crock pot for ease.
http://www.chili-everyway.com/homemade-s…
These homemade soup recipes are delicious.
And of course you should also have cornbread if you are having chili. They have a couple of great cornbread recipes.
http://www.chili-everyway.com/cornbread-…
I love the sweet cornbread recipe the best.
Enjoy! p.s. I freeze the leftovers for another rainy day
Does anyone have a good Miso Ramen soup recipe? Even better a spicy miso recipe?Where do I get ingredients?
I used to live in Japan and can't find a recipe that is simple to find ingredients here in the states. I love the spicy red paste they used to put in the ramen but can't figure out where to find stuff like it. A simple miso recipe would also work because my family would like that too. Thanks.Does anyone have a good Miso Ramen soup recipe? Even better a spicy miso recipe?Where do I get ingredients?
I buy the Miso paste in refrigerated section of my Asian market.
I buy the Miso paste in refrigerated section of my Asian market.
Need some good soup recipes. Got any?
I would like more soup recipes. I usually cook taco soup, tortilla soup, chili, vegtable soup. I like soups I can use ground beef in. Any ideas would be great. Or if you have different ideas for the soups named above. Thanks in advance!!Need some good soup recipes. Got any?
Butternut Squash Soup
1 Tbsp. olive oil 2 medium butternut squash (2 lb./900 g each), peeled, seeded and cut into chunks 1 medium onion, chopped 1 clove garlic, minced 1/2 tsp. ground allspice 2 cans (10 fl oz/284 mL each) chicken broth 1/2 cup light sour cream, HEAT oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 to 10 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook 1 min.
ADD chicken broth. Bring to boil; cover. Reduce heat to low; simmer 15 min. or until squash is tender. Add, in batches, to food processor; cover. Process until smooth. Return to saucepan. Cook until heated through, stirring occasionally.
Apple Butternut Squash SoupPrepare as directed, adding 2 chopped peeled apples to the oil in saucepan along with the squash, onions and garlic.Need some good soup recipes. Got any?
Ingredients
1/2 cup plus 1/2 cup white wine
3 pounds mussels, scrubbed, bearded and rinsed
2 pounds clams
4 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
3 salted anchovy fillets, rinsed and chopped
2 red bell peppers, cut into 1/4-inch dice
1 medium red onion, cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
1 carrot, cut into 1/8-inch dice
2 cloves garlic, thinly sliced
4 slices country bread
1 bunch Italian parsley, chopped to yield 1/4 cup
Directions
In 2 separate pots, place 1/2 cup white wine. Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil. Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool. Once cool, shuck shellfish and discard shells.
Preheat the oven to 400 degrees F.
In a large soup pot, combine the shellfish cooking liquid, vinegar, 1/4 cup oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the shellfish and stir to heat through.
Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy. Divide the soup among heated soup bowls, drizzle with a little extra-virgin olive oil, sprinkle with parsley, and serve with a slice of toast floating on top.
6 med. potatoes peeled and cut and boiled like making mashed potatos and cook them in chicken broth till totally done. also put a small or med. diced onion if you wish. add 1 80z block of cream cheese cut small to dissolve after potatos are done, 1/2 cup of 1/2 and 1/2 or whole milk, salt and pepper to taste and then dill enough for your liking. when i take this somewhere the cream cheese throws them off but they love it. people that hate potato soup love this and eat seconds. i also sometimes put 1/2 a stick of butter in and if you want it thick i put some flour in a little bit a time and stir. do not overstir and get your potatoes mashed though. do it easy.
My best friend gave me an awesome recipe site that works in English speaking countries only though: http://recipestoolbar.com. You type what you want to know about food, and great recipes will come out instantly. You just have to download it. It's free and safe then you can use the rest of your life. Try it! Have fun cooking. I hope this will help.
Butternut Squash Soup
1 Tbsp. olive oil 2 medium butternut squash (2 lb./900 g each), peeled, seeded and cut into chunks 1 medium onion, chopped 1 clove garlic, minced 1/2 tsp. ground allspice 2 cans (10 fl oz/284 mL each) chicken broth 1/2 cup light sour cream, HEAT oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 to 10 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook 1 min.
ADD chicken broth. Bring to boil; cover. Reduce heat to low; simmer 15 min. or until squash is tender. Add, in batches, to food processor; cover. Process until smooth. Return to saucepan. Cook until heated through, stirring occasionally.
Apple Butternut Squash SoupPrepare as directed, adding 2 chopped peeled apples to the oil in saucepan along with the squash, onions and garlic.Need some good soup recipes. Got any?
Ingredients
1/2 cup plus 1/2 cup white wine
3 pounds mussels, scrubbed, bearded and rinsed
2 pounds clams
4 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
3 salted anchovy fillets, rinsed and chopped
2 red bell peppers, cut into 1/4-inch dice
1 medium red onion, cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch dice
1 carrot, cut into 1/8-inch dice
2 cloves garlic, thinly sliced
4 slices country bread
1 bunch Italian parsley, chopped to yield 1/4 cup
Directions
In 2 separate pots, place 1/2 cup white wine. Add mussels to 1 pot, clams to the other, cover both pots and bring to a boil. Reduce the heat to an active simmer and cook until mussels and clams have been steamed open, about 3 to 5 minutes. Remove the shellfish from their respective pots, reserving the cooking liquid, and allow to cool. Once cool, shuck shellfish and discard shells.
Preheat the oven to 400 degrees F.
In a large soup pot, combine the shellfish cooking liquid, vinegar, 1/4 cup oil, anchovies, peppers, onion, celery, carrot and garlic and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the shellfish and stir to heat through.
Meanwhile, toast the bread in the oven for 4 minutes, until light golden brown and crispy. Divide the soup among heated soup bowls, drizzle with a little extra-virgin olive oil, sprinkle with parsley, and serve with a slice of toast floating on top.
6 med. potatoes peeled and cut and boiled like making mashed potatos and cook them in chicken broth till totally done. also put a small or med. diced onion if you wish. add 1 80z block of cream cheese cut small to dissolve after potatos are done, 1/2 cup of 1/2 and 1/2 or whole milk, salt and pepper to taste and then dill enough for your liking. when i take this somewhere the cream cheese throws them off but they love it. people that hate potato soup love this and eat seconds. i also sometimes put 1/2 a stick of butter in and if you want it thick i put some flour in a little bit a time and stir. do not overstir and get your potatoes mashed though. do it easy.
My best friend gave me an awesome recipe site that works in English speaking countries only though: http://recipestoolbar.com. You type what you want to know about food, and great recipes will come out instantly. You just have to download it. It's free and safe then you can use the rest of your life. Try it! Have fun cooking. I hope this will help.
Do you know the best baked potato cheddar soup recipe?
I have searched and thousands of recipes come up for this soup. Who has the best recipe???Do you know the best baked potato cheddar soup recipe?
Here is one hope this helps.
Baked Potato Soup
INGREDIENTS
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
DIRECTIONS
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.Do you know the best baked potato cheddar soup recipe?
Here's a simple but very good recipe for that.
BAKED POTATO CHEDDAR SOUP
2 small baked potatoes - diced with skin on
2-4 cups chicken broth, veggie broth or water with 1 tsp chicken base or chicken bouillon
1/2 medium onion - diced
1 clove garlic - minced
1 stalk celery - diced
3-5 slices of bacon - diced
1/4 c cream
Shredded cheddar cheese
1 bay leaf
black pepper to taste
Saute the bacon. onion, garlic and celery in a skillet until the onions are translucent and the bacon is starting to brown. Add to the broth in a pot (along with the bay leaf and a little black pepper) and bring to the boil. Boil gently for 15 minutes. Add the baked potatoes and cook 5 more minutes. Mash a little of the potatoes with a potato masher or fork. Add the cheddar cheese, stir well, and add the cream. Add a little more black pepper and if you use salt, do it now. Cook just until everything is hot and the cheese is totally melted - give it a good stir, remove the bay leaf, and transfer it to your bowls.
Enjoy!
Baked Potato Soup
A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings.
INGREDIENTS:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
PREPARATION:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
Cheater's recipe:
Bob Evans Cheddar Baked Potato Soup
Ingredients:
1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar cheese
4 cups whole milk
1 soup can milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
7 medium potatoes, diced to 1-inch and boiled
Directions:
Add soup, 1/2 the broth, 1 can milk, and stir. Add cheese and remaining milk. Stir in cornstarch with the rest of the broth. Add cornstarch mixture to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes.
Add boiled potatoes and simmer 15 minutes more. For the best taste, let cool and reheat. To serve, top with chives and bacon bits.
its not a baked potato recipe, but i am sure you could use them. i use 2 cans of cambells cheese soup instead of #10 can.
Potato Cheddar Soup
Ingredients:
1/2 c Vegetable oil
12 oz Carrots; peeled and diced
8 oz Celery; diced
10 oz Onions; chopped
4 lb Potatoes; peeled and cubes
1 cn Chef-Mate Sharp Cheddar
- Cheese Sauce (#10 can)
2 qt Chicken stock; hot
3/4 ts White pepper
2 ts Worcestershire sauce
1/2 ts Garlic powder
1 tb Parsley flakes
Instructions:
1. Place vegetable oil in large stockpot. Add carrots, celery and onions.
Saute 15 minutes. Add potatoes; saute additional 5 minutes. 2. Combine
remaining ingredients. Add to vegetable mixture. Combine thoroughly. 3.
Heat to serving temperature. Simmer 10 minutes, stirring constantly to
prevent scorching. Serve.
2 medium russet potatoes (about 1/2 lb. each)
1/4 cup unsalted butter
2-1/2 cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed well
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
2 cups homemade or low-salt canned chicken broth
1/2 cup milk
1/2 cup sour cream
4 thick slices bacon, cut into 1/2-inch dice
1 cup grated sharp Cheddar (about 1/4 lb.)
2 Tbs. thinly sliced scallion greens or chives
how to make
Heat the oven to 375潞F. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender when pierced with a fork, about 1 hour. Let cool completely on a wire rack.
Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.
Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.
When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Pur茅e the contents of the pot in a blender until very smooth (you'll need to work in two batches). Return the pur茅ed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.
I like this one:
Baked Potato Soup
INGREDIENTS:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded sharp cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
PREPARATION:
In a large stockpot over low-medium heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This recipe serves 6 to 8.eyeshadow pencil
Here is one hope this helps.
Baked Potato Soup
INGREDIENTS
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
DIRECTIONS
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.Do you know the best baked potato cheddar soup recipe?
Here's a simple but very good recipe for that.
BAKED POTATO CHEDDAR SOUP
2 small baked potatoes - diced with skin on
2-4 cups chicken broth, veggie broth or water with 1 tsp chicken base or chicken bouillon
1/2 medium onion - diced
1 clove garlic - minced
1 stalk celery - diced
3-5 slices of bacon - diced
1/4 c cream
Shredded cheddar cheese
1 bay leaf
black pepper to taste
Saute the bacon. onion, garlic and celery in a skillet until the onions are translucent and the bacon is starting to brown. Add to the broth in a pot (along with the bay leaf and a little black pepper) and bring to the boil. Boil gently for 15 minutes. Add the baked potatoes and cook 5 more minutes. Mash a little of the potatoes with a potato masher or fork. Add the cheddar cheese, stir well, and add the cream. Add a little more black pepper and if you use salt, do it now. Cook just until everything is hot and the cheese is totally melted - give it a good stir, remove the bay leaf, and transfer it to your bowls.
Enjoy!
Baked Potato Soup
A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings.
INGREDIENTS:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
PREPARATION:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
Cheater's recipe:
Bob Evans Cheddar Baked Potato Soup
Ingredients:
1 can Campbell's Cheddar Cheese Soup
1 can chicken broth
1 pound grated Cheddar cheese
4 cups whole milk
1 soup can milk
2 tablespoons butter
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
7 medium potatoes, diced to 1-inch and boiled
Directions:
Add soup, 1/2 the broth, 1 can milk, and stir. Add cheese and remaining milk. Stir in cornstarch with the rest of the broth. Add cornstarch mixture to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes.
Add boiled potatoes and simmer 15 minutes more. For the best taste, let cool and reheat. To serve, top with chives and bacon bits.
its not a baked potato recipe, but i am sure you could use them. i use 2 cans of cambells cheese soup instead of #10 can.
Potato Cheddar Soup
Ingredients:
1/2 c Vegetable oil
12 oz Carrots; peeled and diced
8 oz Celery; diced
10 oz Onions; chopped
4 lb Potatoes; peeled and cubes
1 cn Chef-Mate Sharp Cheddar
- Cheese Sauce (#10 can)
2 qt Chicken stock; hot
3/4 ts White pepper
2 ts Worcestershire sauce
1/2 ts Garlic powder
1 tb Parsley flakes
Instructions:
1. Place vegetable oil in large stockpot. Add carrots, celery and onions.
Saute 15 minutes. Add potatoes; saute additional 5 minutes. 2. Combine
remaining ingredients. Add to vegetable mixture. Combine thoroughly. 3.
Heat to serving temperature. Simmer 10 minutes, stirring constantly to
prevent scorching. Serve.
2 medium russet potatoes (about 1/2 lb. each)
1/4 cup unsalted butter
2-1/2 cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed well
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
2 cups homemade or low-salt canned chicken broth
1/2 cup milk
1/2 cup sour cream
4 thick slices bacon, cut into 1/2-inch dice
1 cup grated sharp Cheddar (about 1/4 lb.)
2 Tbs. thinly sliced scallion greens or chives
how to make
Heat the oven to 375潞F. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender when pierced with a fork, about 1 hour. Let cool completely on a wire rack.
Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.
Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.
When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Pur茅e the contents of the pot in a blender until very smooth (you'll need to work in two batches). Return the pur茅ed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.
I like this one:
Baked Potato Soup
INGREDIENTS:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded sharp cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
PREPARATION:
In a large stockpot over low-medium heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This recipe serves 6 to 8.
Black Bean Soup Recipe (the one that Earls Restaurant used to have on their menu)?
I've searched high and low and can't seem to be able to locate the recipe for their black bean soup that I crave so much :( Would anyone happen to have the recipe? Thank you so much :)Black Bean Soup Recipe (the one that Earls Restaurant used to have on their menu)?
never been to Earls but hope this is similar.
Ingredients
2 tablespoons vegetable oil
3/4 cup diced white onion
3/4 cup diced celery
1/2 cup diced carrot
1/4 cup diced green bell pepper
2 tablespoons minced garlic
4 (15 ounce) cans black beans
4 cups chicken stock
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon hickory liquid smoke
Garnish
shredded monterey jack and cheddar cheese blend, blend
chopped green onion, sour cream
Directions
1Heat 2 tablespoons of oil in a large saucepan over medium/low heat.
2Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (or';sweat'; as it's called), for 15 minutes or until the onions are practically clear.
3Keep the heat low enough that the veggies don't brown and be careful not to burn the garlic or it will be bitter.
4While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
5Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock.
6Puree on high speed until smooth.
7When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot.
8Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.
never been to Earls but hope this is similar.
Ingredients
2 tablespoons vegetable oil
3/4 cup diced white onion
3/4 cup diced celery
1/2 cup diced carrot
1/4 cup diced green bell pepper
2 tablespoons minced garlic
4 (15 ounce) cans black beans
4 cups chicken stock
2 tablespoons apple cider vinegar
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon hickory liquid smoke
Garnish
shredded monterey jack and cheddar cheese blend, blend
chopped green onion, sour cream
Directions
1Heat 2 tablespoons of oil in a large saucepan over medium/low heat.
2Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (or';sweat'; as it's called), for 15 minutes or until the onions are practically clear.
3Keep the heat low enough that the veggies don't brown and be careful not to burn the garlic or it will be bitter.
4While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
5Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock.
6Puree on high speed until smooth.
7When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock, and every other ingredient in the list (down to liquid smoke), to the pot.
8Bring mixture to a boil, then reduce heat and simmer uncovered for 50 to 60 minutes or until soup has thickened and all the ingredients are tender.
So who wants to share their Split Pea soup recipe with me?
I have never made it because it always looks revolting to me. But I have been reassured if I like other bean soups I will like pea soup.. So I would like a recipe that is tryed and true, one that you know is delicious. Thanks in advance!!So who wants to share their Split Pea soup recipe with me?
Go to www.allrecipes.com
People submit their own recipes, and on some other people that have used that recipe review it.So who wants to share their Split Pea soup recipe with me?
Here's mine.
Get a bag of split peas and put them in the crockpot with some chopped up red onion, garlic, celery, a couple diced potatoes, a few bay leaves, and about 5 cups of water. Put it on high and stir every hour to break down the potatoes. Meanwhile, saute some sliced sausages (any flavor, but I like the garlic ones). Add those towards the end. Remove bay leaves and eat! Oh and if it's too soupy for you, add some instant potato flakes to thicken it. I like my pea soup thick.
Try Campbells split pea soup. It is very good. Read the direction on the can.
Go to www.allrecipes.com
People submit their own recipes, and on some other people that have used that recipe review it.So who wants to share their Split Pea soup recipe with me?
Here's mine.
Get a bag of split peas and put them in the crockpot with some chopped up red onion, garlic, celery, a couple diced potatoes, a few bay leaves, and about 5 cups of water. Put it on high and stir every hour to break down the potatoes. Meanwhile, saute some sliced sausages (any flavor, but I like the garlic ones). Add those towards the end. Remove bay leaves and eat! Oh and if it's too soupy for you, add some instant potato flakes to thicken it. I like my pea soup thick.
Try Campbells split pea soup. It is very good. Read the direction on the can.
What is your favorite soup recipe?
How do you prepare it?What is your favorite soup recipe?
Chicken lemon soup...with egg and rice ...and chicken :)!
I boil the chicken in water with a cube of Maggi..then after is cooked i remove it put in a plate!Then i add the rice in the water with the Maggi which was the chicken before and leave it to be cooked..then i put in the mixer two eggs and lemon juice from 3-4 lemons...!Then i add this mixture to the soup with the rice slowly slowly and stir them together....!It's simply delicious!What is your favorite soup recipe?
I LOVE SOUPS!
Some of my favourites:
-Spicy Vegetable Tomyam Soup (Thai)
-Double Boiled Chicken Soup with Red dates and Ginseng (Chinese)
-New England Clam Chowder (Um, New..England? :P)
-Mushroom Potage
-Creamy Asparagus Soup drizzled with extra virgin olive
oil and melted butter. (Not sure of the origins of this one)
-3 Mushroom(2) Soup (It's actually called Mushroom Cube Soup, or 3 Mushrooms Mushroom Soup, I'm not sure where it comes from either, but it's made from Shittake, Button Mushrooms and Portabello all minced up and simmered in a cream based soup)
-Herbal Chicken Soup (Chinese)
-Shark's Fin Soup (Chinese) (Don't kill me just yet! I'm an animal lover, I just drink this because we have to drink it traditionally in occasions and stuff. I opt for substitute Shark's fin which is made of Vegetable based Gelatin)
-Vegetarian Minestrone Soup (I don't cook this from scratch, I just use the Campbell soup version and add more ingredients and sauces to taste)
-Hot and Sour Soup (Chinese)
And many more!
(Omg, I sound like a soup ad!)
Jenova
(d.yuffie@gmail.com)
Not really a soup recipe, but my favorite is White Chicken Chili:
1 large onion, chopped
1 tablespoon vegetable oil
1 lb. boneless chicken breasts, chopped
2(14 1/2 ounce) cans chicken broth
1 (4 1/2 ounce) chopped green chiles, undrained
2 teaspoons ground cumin
1 (2 3/4 ounce) package country gravy mix
1/2 cup cool water
2 (15 ounce) cans white northern beans, rinsed and drained
1/4 cup chopped fresh cilantro
#1 In large saucepan, cook onion in oil over medium-high heat for 5 to 7 minutes or until tender.
#2 Add chicken and cook until no longer pink.
#3 Add chicken broth, green chilies, and cumin; heat to a boil.
#4 In a 2-cup glass measure, dissolve gravy mix in water.
#5 Stir into boiling soup; stir until thickened.
#6 Cover and reduce heat.
#7 Simmer for 10 minutes to allow flavors to blend.
#8 Stir in beans and cilantro; heat through.
#9 Serve with homemade biscuits.
Machine Shed Baked Potato Soup %26amp; Bread Bowl
A Machine Shed Restaurant Favorite
INGREDIENTS
2 1/2 Lb. Baby Red Potatoes
1 Jumbo Yellow Onion, diced
1/2 Lb. Raw Bacon, diced
3 Stalks Celery, diced
1 Qt. Water
1/4 C. chicken base
1 Qt. Milk
1 tsp. Salt
1 tsp. Black Pepper
3/4 C. Flour
1/4 C. Chopped Parsley
1 1/4 sticks margarine
1 C. whipping cream
for garnish:
Shredded Colby cheese,
fried bacon bits
chopped green onions
PROCEDURE
Boil potatoes in water to cover for 10 minutes. Drain; set aside.
Saut茅 bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
Drain bacon grease and return bacon, onions and celery to pot.
Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot but do not let soup boil.
Melt margarine in heavy, large saucepan over low heat.
Stir in flour to make a roux.
Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
Serves 10-12
or
BROCCOLI %26amp; CHEESE SOUP
Make this quick and easy cheese soup for dinner tonight!
Preparation 10 min.
Cooking 22 min.
Ingredients:
* 1 (14 1/2-ounce) can chicken broth
* 1 (10-ounce) package frozen chopped broccoli
* 1 cup fat free skim milk
* 2 tablespoons all-purpose flour
* 6 ounces (1 1/2 cups) LAND O LAKES庐 Deli American Cheese, cubed 1/2-inch
Instructions:
Place chicken broth and broccoli in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil (8 to 10 minutes). Reduce heat to medium. Cook until broccoli is tender (6 to 8 minutes).
Stir together milk and flour in small bowl until smooth. Slowly add flour mixture to soup, stirring constantly. Continue cooking, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Reduce heat to low. Stir in cheese until melted (3 to 4 minutes).
Yield: 4 (1-cup) servings
Nutrition Facts (1 serving) Calories: 230, Fat: 14 g, Cholesterol: 40 mg, Sodium: 1110 mg, Carbohydrates: 11 g, Dietary Fiber: 2 g, Protein: 15 g
Creamy Cheddar Soup
Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups cream
3/4 cup grated sharp Cheddar 鈥?add more if desired
Salt and black pepper
Dash cayenne pepper, optional
Directions:
In a saucepan, melt butter and blend in flour. Cook for a few minutes to get out raw flour taste. Sprinkle in some onion powder. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add salt and pepper, to taste, and cayenne if desired.
Instead of adding all of the broth, I like to substitute some beer and make it a beer cheese soup sometimes!
Creamy Tomato-Basil Soup
';Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!';
INGREDIENTS:
1/4 cup butter
1/4 cup olive oil
1 1/2 cups chopped onions
3 pounds tomatoes - cored, peeled, and quartered
1/2 cup chopped fresh basil leaves
salt to taste
ground black pepper to taste
1 quart chicken broth
1 cup heavy cream
8 sprigs fresh basil for garnish
DIRECTIONS:
Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper.
Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.
Notes:
If tomatoes are not in season, good canned tomatoes are better than mediocre fresh ones!
Peel fresh tomatoes by making a small 'X' on the bottom and dunking in boiling hot water for 15-30 seconds. The skin should slip off easily.
Creamy Sweet Potato Soup
';In this sensational soup, sweet potatoes simmer with tomato sauce, half-and-half, thyme, and cashews.';
INGREDIENTS:
4 large sweet potatoes
1/3 cup butter
8 cups water
1/2 cup tomato sauce
2 tablespoons half-and-half
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1 pinch dried thyme
1 cup cashew halves
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes until soft, about 45 minutes. Remove potatoes, and set aside until cool enough to handle.
Then peel, and place in a large bowl. With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth).
Spoon the potatoes into a large saucepan over medium-high heat. Stir in butter, water, tomato sauce, and half-and-half. Season with salt, pepper, and thyme. Stir in cashews, and mix well. Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes.
Broccoli Cheese Soup
';A wonderful creamy and filling soup for anytime of year. Serve with croissants, split in half and toasted, or with French bread.';
INGREDIENTS:
1/4 cup chopped red onion
1 tablespoon margarine
2 1/2 cups milk
1 (8 ounce) package cream cheese, softened
1 pound processed cheese, cubed
1 (10 ounce) package frozen chopped broccoli
DIRECTIONS:
Melt butter or margarine over medium heat in a 2 quart saucepan. Cook and stir onions in butter or margarine until tender.
Add milk and cream cheese; stirring until cream cheese melts. Stir in cheese food and broccoli. Stir until cheese food melts, and soup is heated through.
open can,put in pan,add water, heat
homemade chicken soup,
TOMATO SOUP
Put on soup bone early to boil. Have two quarts of liquor on the bone. When done, remove the bone from kettle; put one can of tomatoes through sieve; add to the liquor; then immediately add one-half teaspoon soda, a small lump butter, one tablespoon white sugar, one heaping tablespoon of flour mixed with a half cup of cream or milk; salt and pepper to taste. After the flour is in let boil up three times, and serve.
curried potato and coconut soup.
chop large onion and sweat in pan, don't let them brown.
add seasoning to your taste.
cube potatoes add to pan with some veg stock and simmer for 15 min.
add creamed coconut again to your taste, back to simmer for about 5 min.
in to a blender.
the rest is history.
making soup is trial and error, increase/decrease ingredients till it tastes right to you
DO NOT LET PEOPLE TASTE AND GIVE ADVICE, that old saying about too many cooks is true
Zuppa Toscana at Olive garden... fry italian sausage, and bacon, drain. saute chopped onion and garlic. simmer a few large diced potatoes in 3:1 of chicken broth and water 15 mins. add meats and veggies. simmer 5mins., add chopped kale and heavy cream. Salt and pepper to taste. warm throughout. I add extra fennel just because. makes my tastebuds smile! Enjoy
chicken and noodle - buy from tesco's
Chicken lemon soup...with egg and rice ...and chicken :)!
I boil the chicken in water with a cube of Maggi..then after is cooked i remove it put in a plate!Then i add the rice in the water with the Maggi which was the chicken before and leave it to be cooked..then i put in the mixer two eggs and lemon juice from 3-4 lemons...!Then i add this mixture to the soup with the rice slowly slowly and stir them together....!It's simply delicious!What is your favorite soup recipe?
I LOVE SOUPS!
Some of my favourites:
-Spicy Vegetable Tomyam Soup (Thai)
-Double Boiled Chicken Soup with Red dates and Ginseng (Chinese)
-New England Clam Chowder (Um, New..England? :P)
-Mushroom Potage
-Creamy Asparagus Soup drizzled with extra virgin olive
oil and melted butter. (Not sure of the origins of this one)
-3 Mushroom(2) Soup (It's actually called Mushroom Cube Soup, or 3 Mushrooms Mushroom Soup, I'm not sure where it comes from either, but it's made from Shittake, Button Mushrooms and Portabello all minced up and simmered in a cream based soup)
-Herbal Chicken Soup (Chinese)
-Shark's Fin Soup (Chinese) (Don't kill me just yet! I'm an animal lover, I just drink this because we have to drink it traditionally in occasions and stuff. I opt for substitute Shark's fin which is made of Vegetable based Gelatin)
-Vegetarian Minestrone Soup (I don't cook this from scratch, I just use the Campbell soup version and add more ingredients and sauces to taste)
-Hot and Sour Soup (Chinese)
And many more!
(Omg, I sound like a soup ad!)
Jenova
(d.yuffie@gmail.com)
Not really a soup recipe, but my favorite is White Chicken Chili:
1 large onion, chopped
1 tablespoon vegetable oil
1 lb. boneless chicken breasts, chopped
2(14 1/2 ounce) cans chicken broth
1 (4 1/2 ounce) chopped green chiles, undrained
2 teaspoons ground cumin
1 (2 3/4 ounce) package country gravy mix
1/2 cup cool water
2 (15 ounce) cans white northern beans, rinsed and drained
1/4 cup chopped fresh cilantro
#1 In large saucepan, cook onion in oil over medium-high heat for 5 to 7 minutes or until tender.
#2 Add chicken and cook until no longer pink.
#3 Add chicken broth, green chilies, and cumin; heat to a boil.
#4 In a 2-cup glass measure, dissolve gravy mix in water.
#5 Stir into boiling soup; stir until thickened.
#6 Cover and reduce heat.
#7 Simmer for 10 minutes to allow flavors to blend.
#8 Stir in beans and cilantro; heat through.
#9 Serve with homemade biscuits.
Machine Shed Baked Potato Soup %26amp; Bread Bowl
A Machine Shed Restaurant Favorite
INGREDIENTS
2 1/2 Lb. Baby Red Potatoes
1 Jumbo Yellow Onion, diced
1/2 Lb. Raw Bacon, diced
3 Stalks Celery, diced
1 Qt. Water
1/4 C. chicken base
1 Qt. Milk
1 tsp. Salt
1 tsp. Black Pepper
3/4 C. Flour
1/4 C. Chopped Parsley
1 1/4 sticks margarine
1 C. whipping cream
for garnish:
Shredded Colby cheese,
fried bacon bits
chopped green onions
PROCEDURE
Boil potatoes in water to cover for 10 minutes. Drain; set aside.
Saut茅 bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
Drain bacon grease and return bacon, onions and celery to pot.
Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot but do not let soup boil.
Melt margarine in heavy, large saucepan over low heat.
Stir in flour to make a roux.
Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
Serves 10-12
or
BROCCOLI %26amp; CHEESE SOUP
Make this quick and easy cheese soup for dinner tonight!
Preparation 10 min.
Cooking 22 min.
Ingredients:
* 1 (14 1/2-ounce) can chicken broth
* 1 (10-ounce) package frozen chopped broccoli
* 1 cup fat free skim milk
* 2 tablespoons all-purpose flour
* 6 ounces (1 1/2 cups) LAND O LAKES庐 Deli American Cheese, cubed 1/2-inch
Instructions:
Place chicken broth and broccoli in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil (8 to 10 minutes). Reduce heat to medium. Cook until broccoli is tender (6 to 8 minutes).
Stir together milk and flour in small bowl until smooth. Slowly add flour mixture to soup, stirring constantly. Continue cooking, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Reduce heat to low. Stir in cheese until melted (3 to 4 minutes).
Yield: 4 (1-cup) servings
Nutrition Facts (1 serving) Calories: 230, Fat: 14 g, Cholesterol: 40 mg, Sodium: 1110 mg, Carbohydrates: 11 g, Dietary Fiber: 2 g, Protein: 15 g
Creamy Cheddar Soup
Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups cream
3/4 cup grated sharp Cheddar 鈥?add more if desired
Salt and black pepper
Dash cayenne pepper, optional
Directions:
In a saucepan, melt butter and blend in flour. Cook for a few minutes to get out raw flour taste. Sprinkle in some onion powder. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add salt and pepper, to taste, and cayenne if desired.
Instead of adding all of the broth, I like to substitute some beer and make it a beer cheese soup sometimes!
Creamy Tomato-Basil Soup
';Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!';
INGREDIENTS:
1/4 cup butter
1/4 cup olive oil
1 1/2 cups chopped onions
3 pounds tomatoes - cored, peeled, and quartered
1/2 cup chopped fresh basil leaves
salt to taste
ground black pepper to taste
1 quart chicken broth
1 cup heavy cream
8 sprigs fresh basil for garnish
DIRECTIONS:
Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper.
Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.
Notes:
If tomatoes are not in season, good canned tomatoes are better than mediocre fresh ones!
Peel fresh tomatoes by making a small 'X' on the bottom and dunking in boiling hot water for 15-30 seconds. The skin should slip off easily.
Creamy Sweet Potato Soup
';In this sensational soup, sweet potatoes simmer with tomato sauce, half-and-half, thyme, and cashews.';
INGREDIENTS:
4 large sweet potatoes
1/3 cup butter
8 cups water
1/2 cup tomato sauce
2 tablespoons half-and-half
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1 pinch dried thyme
1 cup cashew halves
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes until soft, about 45 minutes. Remove potatoes, and set aside until cool enough to handle.
Then peel, and place in a large bowl. With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth).
Spoon the potatoes into a large saucepan over medium-high heat. Stir in butter, water, tomato sauce, and half-and-half. Season with salt, pepper, and thyme. Stir in cashews, and mix well. Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes.
Broccoli Cheese Soup
';A wonderful creamy and filling soup for anytime of year. Serve with croissants, split in half and toasted, or with French bread.';
INGREDIENTS:
1/4 cup chopped red onion
1 tablespoon margarine
2 1/2 cups milk
1 (8 ounce) package cream cheese, softened
1 pound processed cheese, cubed
1 (10 ounce) package frozen chopped broccoli
DIRECTIONS:
Melt butter or margarine over medium heat in a 2 quart saucepan. Cook and stir onions in butter or margarine until tender.
Add milk and cream cheese; stirring until cream cheese melts. Stir in cheese food and broccoli. Stir until cheese food melts, and soup is heated through.
open can,put in pan,add water, heat
homemade chicken soup,
TOMATO SOUP
Put on soup bone early to boil. Have two quarts of liquor on the bone. When done, remove the bone from kettle; put one can of tomatoes through sieve; add to the liquor; then immediately add one-half teaspoon soda, a small lump butter, one tablespoon white sugar, one heaping tablespoon of flour mixed with a half cup of cream or milk; salt and pepper to taste. After the flour is in let boil up three times, and serve.
curried potato and coconut soup.
chop large onion and sweat in pan, don't let them brown.
add seasoning to your taste.
cube potatoes add to pan with some veg stock and simmer for 15 min.
add creamed coconut again to your taste, back to simmer for about 5 min.
in to a blender.
the rest is history.
making soup is trial and error, increase/decrease ingredients till it tastes right to you
DO NOT LET PEOPLE TASTE AND GIVE ADVICE, that old saying about too many cooks is true
Zuppa Toscana at Olive garden... fry italian sausage, and bacon, drain. saute chopped onion and garlic. simmer a few large diced potatoes in 3:1 of chicken broth and water 15 mins. add meats and veggies. simmer 5mins., add chopped kale and heavy cream. Salt and pepper to taste. warm throughout. I add extra fennel just because. makes my tastebuds smile! Enjoy
chicken and noodle - buy from tesco's
Hi there do any one know how 2 cook some really nice soup recipes with meat in pls as many as possible or so?
some stew as well Hi there do any one know how 2 cook some really nice soup recipes with meat in pls as many as possible or so?
I eat this all-year round.
Split Pea Soup
1LB (about 2 鈥?录 cups) green or yellow split peas
6 cups chicken or vegetable stock
2 tablespoons butter
1 teaspoon salt
1 whole clove
1 medium onion, chopped
1 celery rib with leaves, shopped
1 small clove garlic, minced
1 carrot, chopped
1 small potato, unpeeled and diced
1 cup diced cooked ham
Wash and sort the split peas. Put them in a 6-quart kettle with all the other ingredients except the ham. Bring to a boil. Lower the heat, cover the pot and simmer, stirring occasionally to keep the peas from sticking to the bottom of the pan, for 2 to 3 hours. The peas and vegetables should be very soft and begin to fall apart. The thicker part of the soup will tend to sink to the bottom of the pan and should be stirred up before serving, or you can puree the soup before serving. Stir in the ham about 5 minutes before serving.
Yield: 6 to 8 servings
Hi there do any one know how 2 cook some really nice soup recipes with meat in pls as many as possible or so?
Here are 2 that I make that get rave reviews. There aren't any real measurements to use, just go by taste.
Beef and Tomato Soup - makes a lot
2-4 cross cut beef shanks
3 cans diced tomatoes (hunts with green pepper, celery and onions works great)
3 cans beef broth
5-8 carrots peeled and cut into chunks
Brown the beef shanks with a little margarine butter or oil in a large pot. (You might have to brown them in batches of 2) Once browned add the diced tomatoes (and any liquid in the cans), 2 cans of beef broth, and 2 cans of water to the pot and allow it to simmer for an hour or until the center bone is falling out from the meat. Take the meat out and cut it off the bone and into small chunks. Return it to the pot and add the last can of broth and the carrots. Continue simmering until the carrots are tender. You can change up the recipe a bit adding onions or additional spices to suit your tastes.
Corn Chowder - super simple recipe!
1 carton sweet corn soup ( pacific foods brand in the natural food section of grocery stores)
1 can sweet corn
1 can diced potatoes
4 (or more) strips of bacon crumbled
Pour the soup into a pot. Add the rest of the ingredients and heat until you're ready to eat. You can add chopped up leftover chicken to this if you wanted it to be heartier.
Do you like bean soups?
Split pea soup w/spicy sausage. Follow directions on the back of the split pea package but sustitute the ham for spicy sausage.
Chicken Tortilla Soup: http://www.recipezaar.com/4519
Chili: http://www.recipezaar.com/47393
i do! i just made chicken soup last night.
stew sunday and i want to make meatball soup this weekend
maybe a briskit to
check out allrecipes.com they have great recipes for hundreds of stuff.
Are you in the Uk or usa?
I eat this all-year round.
Split Pea Soup
1LB (about 2 鈥?录 cups) green or yellow split peas
6 cups chicken or vegetable stock
2 tablespoons butter
1 teaspoon salt
1 whole clove
1 medium onion, chopped
1 celery rib with leaves, shopped
1 small clove garlic, minced
1 carrot, chopped
1 small potato, unpeeled and diced
1 cup diced cooked ham
Wash and sort the split peas. Put them in a 6-quart kettle with all the other ingredients except the ham. Bring to a boil. Lower the heat, cover the pot and simmer, stirring occasionally to keep the peas from sticking to the bottom of the pan, for 2 to 3 hours. The peas and vegetables should be very soft and begin to fall apart. The thicker part of the soup will tend to sink to the bottom of the pan and should be stirred up before serving, or you can puree the soup before serving. Stir in the ham about 5 minutes before serving.
Yield: 6 to 8 servings
Hi there do any one know how 2 cook some really nice soup recipes with meat in pls as many as possible or so?
Here are 2 that I make that get rave reviews. There aren't any real measurements to use, just go by taste.
Beef and Tomato Soup - makes a lot
2-4 cross cut beef shanks
3 cans diced tomatoes (hunts with green pepper, celery and onions works great)
3 cans beef broth
5-8 carrots peeled and cut into chunks
Brown the beef shanks with a little margarine butter or oil in a large pot. (You might have to brown them in batches of 2) Once browned add the diced tomatoes (and any liquid in the cans), 2 cans of beef broth, and 2 cans of water to the pot and allow it to simmer for an hour or until the center bone is falling out from the meat. Take the meat out and cut it off the bone and into small chunks. Return it to the pot and add the last can of broth and the carrots. Continue simmering until the carrots are tender. You can change up the recipe a bit adding onions or additional spices to suit your tastes.
Corn Chowder - super simple recipe!
1 carton sweet corn soup ( pacific foods brand in the natural food section of grocery stores)
1 can sweet corn
1 can diced potatoes
4 (or more) strips of bacon crumbled
Pour the soup into a pot. Add the rest of the ingredients and heat until you're ready to eat. You can add chopped up leftover chicken to this if you wanted it to be heartier.
Do you like bean soups?
Split pea soup w/spicy sausage. Follow directions on the back of the split pea package but sustitute the ham for spicy sausage.
Chicken Tortilla Soup: http://www.recipezaar.com/4519
Chili: http://www.recipezaar.com/47393
i do! i just made chicken soup last night.
stew sunday and i want to make meatball soup this weekend
maybe a briskit to
check out allrecipes.com they have great recipes for hundreds of stuff.
Are you in the Uk or usa?
Does anyone know a soup recipe with butternut squash, rice and corn?
This soup has sausage in it tooDoes anyone know a soup recipe with butternut squash, rice and corn?
http://allrecipes.com/Recipe/Butternut-S鈥?/a>
You can do an ingredient search on Allrecipes.com
http://allrecipes.com/Recipe/Butternut-S鈥?/a>
You can do an ingredient search on Allrecipes.com
Low calorie chicken noodle soup recipe?
Im making chicken noodle soup today and switching from white noodles to brown, but do you have any suggestions on making a tasty soup or recipes where I can see the calories per serving?Low calorie chicken noodle soup recipe?
http://www.mealsmatter.org/recipes-meals鈥?/a>
here's a good one.eyeshadow pencil
http://www.mealsmatter.org/recipes-meals鈥?/a>
here's a good one.
Can anyone give me a good onion soup recipe?
i love french onion soup and just want to learn how to make it... can you give me your recipe?Can anyone give me a good onion soup recipe?
Here you go! ***
BAKED FRENCH ONION SOUP
6 large white onions, thinly sliced
3-4 cloves garlic, finely minced
3 to 4 tablespoons olive oil
9 cups beef broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground black pepper
8 slices white bread
1 cup shredded Parmesan cheese
8 slices gruyere or provolone cheese
Preheat oven to 325掳F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.
Saut茅 sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.
Stir in beef broth and seasonings. Minor鈥檚 concentrated beef stock works well for this recipe. If using, follow directions on label for reconstituting. Otherwise use canned or homemade beef broth.
Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.
Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with Gruy猫re or provolone and sprinkle with Parmesan.
Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.
Serve with additional grated Parmesan cheese for sprinkling at table.
Makes about eight servings.Can anyone give me a good onion soup recipe?
We have a restaurant in town that makes it from scratch and it's delicious. I have the recipe for it.
6 Large Vidalia Onions sliced thin rings
1 stick of butter
Saute for 20 Min's.
Add 5 cans of Beef Broth
1 can of Chicken Broth
Slow cook for 2 hours. When finished dip broth over Italian Croutons in an oven proof dish. Sprinkle Mozzarella Cheese on top and melt under broiler
http://allrecipes.com/
This is a good site to find all sorts of recipies. :)
I am from Maine the best Onion soup ever is Rt 99 restaraunt .
BUT hers a simple recipe, not as good as the slow cooked simmered one, which I iwll email u if u like. I like easy fast things.
FRENCH ONION SOUP AU GRATIN
6-9 onions
1 stick butter
Gravy master
1 pkg. onion soup mix
1 pkg. Mozzarella cheese
6-8 beef bouillon cubes
8 c. water
Italian bread, rye
Grated cheese; optional
NOTE: The bouillon cubes are used to how many cups of water needed. Example: Less soup less water plus less bouillon cubes.
Saute onion in butter until golden brown, no burning. Add 6-8 cups of water; add dry package of onion soup mix. Add gravy master for coloring. Bring to a simmer.
In small oven bowls add your bread, pour the soup with onions. Add a slice of Mozzarella cheese and sprinkle with grated cheese and broil until golden brown, about 3 minutes.
Another quik one
1/4 c. butter
2 med. onion, sliced thin
4 c. hot water
1 3/8 oz. pkg. onion soup mix
2 tsp. instant beef bouillon
1 tsp. Worcestershire sauce
4 1/2 inch toasted French bread
1/4 c. grated Parmesan cheese
Grated Mozzarella or Provolone cheese
Combine butter and onion in 2 quart casserole. Microwave at high until onions are tender crisp, 4-6 minutes. Add water, soup mix, bouillon and Worcestershire sauce; cover. Microwave at high 5 minutes. Reduce power to medium. Microwave until onions are tender and flavors are blended, 15-20 minutes. Ladle soup into 4 serving bowls. Place toast on top. Sprinkle with 1 tablespoon Parmesan cheese and desired amount of grated Mozzarella or Provolone. Microwave until cheese softens, 5-7 minutes.
This is a recipe for 6 servings .
INGREDIENTS:
1 pound onions, sliced
3 tablespoons vegetable oil
2 (14 ounce) cans beef broth
1 teaspoon Worcestershire sauce
1 pinch ground black pepper
6 slices French bread, toasted
2/3 cup shredded Swiss cheese
DIRECTIONS:
Cook and stir onions in vegetable oil in a covered large saucepan over medium heat for 20 minutes. Stir in the beef broth, Worcestershire sauce and black pepper; heat to a boil. Remove from heat.
Place bread on a baking sheet; sprinkle bread with cheese. Broil 4-to-5 inches from heat for about 1 minute or until cheese is melted and golden.
Ladle soup into bowls and top with bread.
I'll try and do this from memory.
Take about a half-dozen or so onions. Use regular yellow onions and one big sweet onion. Chop into little pieces. Saute in a skillet with a tablespoon of butter, 3 tablespoons flour and 1 tablespoon sugar. Saute until brown.
In a crock pot, pour in 4 cans of Campbell's beef broth, one can of waterand a half cup of dry vermouth. Dump in the onions. Cover and leave on medium heat for about 12 hours or so. Stir every couple of hours.
onions were made by the devil... do not eat them
Fantastic French Onion Soup
Makes 6 servings
Ingredients:
2 1/2 pounds onions, thinly sliced
2 tablespoons olive oil
1 tablespoon butter or canola oil margarine, unhydrogenated
1/2 teaspoon dry mustard
5 cups chicken broth
5 cups beef broth
1/2 teaspoon dried sage
1 bay leaf
1/4 cup dry white wine
Preparation:
Saut茅 the onions in the oil and butter for 30 minutes, over medium-low heat. Stir in the dry mustard and saut茅 for an additional 30 minutes
Occasionally, stir the onions to prevent sticking. Add the remaining ingredients and simmer for 45 minutes. This soup tastes even better when served a day or two later.
ONION SOUP
6 med. onions, sliced
6 c. water
2 pkg. onion soup mix
Croutons or toast
Shredded cheeses
Cook sliced onions in water until tender. Add 2 packages soup mix; cook 5 minutes longer. Divide into 6 individual soup bowls. Cover with croutons or toast, cover croutons with shredded cheese. Bake in 350 degree oven until lightly browned and cheese is bubbling.
Here you go! ***
BAKED FRENCH ONION SOUP
6 large white onions, thinly sliced
3-4 cloves garlic, finely minced
3 to 4 tablespoons olive oil
9 cups beef broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground black pepper
8 slices white bread
1 cup shredded Parmesan cheese
8 slices gruyere or provolone cheese
Preheat oven to 325掳F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.
Saut茅 sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.
Stir in beef broth and seasonings. Minor鈥檚 concentrated beef stock works well for this recipe. If using, follow directions on label for reconstituting. Otherwise use canned or homemade beef broth.
Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.
Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with Gruy猫re or provolone and sprinkle with Parmesan.
Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.
Serve with additional grated Parmesan cheese for sprinkling at table.
Makes about eight servings.Can anyone give me a good onion soup recipe?
We have a restaurant in town that makes it from scratch and it's delicious. I have the recipe for it.
6 Large Vidalia Onions sliced thin rings
1 stick of butter
Saute for 20 Min's.
Add 5 cans of Beef Broth
1 can of Chicken Broth
Slow cook for 2 hours. When finished dip broth over Italian Croutons in an oven proof dish. Sprinkle Mozzarella Cheese on top and melt under broiler
http://allrecipes.com/
This is a good site to find all sorts of recipies. :)
I am from Maine the best Onion soup ever is Rt 99 restaraunt .
BUT hers a simple recipe, not as good as the slow cooked simmered one, which I iwll email u if u like. I like easy fast things.
FRENCH ONION SOUP AU GRATIN
6-9 onions
1 stick butter
Gravy master
1 pkg. onion soup mix
1 pkg. Mozzarella cheese
6-8 beef bouillon cubes
8 c. water
Italian bread, rye
Grated cheese; optional
NOTE: The bouillon cubes are used to how many cups of water needed. Example: Less soup less water plus less bouillon cubes.
Saute onion in butter until golden brown, no burning. Add 6-8 cups of water; add dry package of onion soup mix. Add gravy master for coloring. Bring to a simmer.
In small oven bowls add your bread, pour the soup with onions. Add a slice of Mozzarella cheese and sprinkle with grated cheese and broil until golden brown, about 3 minutes.
Another quik one
1/4 c. butter
2 med. onion, sliced thin
4 c. hot water
1 3/8 oz. pkg. onion soup mix
2 tsp. instant beef bouillon
1 tsp. Worcestershire sauce
4 1/2 inch toasted French bread
1/4 c. grated Parmesan cheese
Grated Mozzarella or Provolone cheese
Combine butter and onion in 2 quart casserole. Microwave at high until onions are tender crisp, 4-6 minutes. Add water, soup mix, bouillon and Worcestershire sauce; cover. Microwave at high 5 minutes. Reduce power to medium. Microwave until onions are tender and flavors are blended, 15-20 minutes. Ladle soup into 4 serving bowls. Place toast on top. Sprinkle with 1 tablespoon Parmesan cheese and desired amount of grated Mozzarella or Provolone. Microwave until cheese softens, 5-7 minutes.
This is a recipe for 6 servings .
INGREDIENTS:
1 pound onions, sliced
3 tablespoons vegetable oil
2 (14 ounce) cans beef broth
1 teaspoon Worcestershire sauce
1 pinch ground black pepper
6 slices French bread, toasted
2/3 cup shredded Swiss cheese
DIRECTIONS:
Cook and stir onions in vegetable oil in a covered large saucepan over medium heat for 20 minutes. Stir in the beef broth, Worcestershire sauce and black pepper; heat to a boil. Remove from heat.
Place bread on a baking sheet; sprinkle bread with cheese. Broil 4-to-5 inches from heat for about 1 minute or until cheese is melted and golden.
Ladle soup into bowls and top with bread.
I'll try and do this from memory.
Take about a half-dozen or so onions. Use regular yellow onions and one big sweet onion. Chop into little pieces. Saute in a skillet with a tablespoon of butter, 3 tablespoons flour and 1 tablespoon sugar. Saute until brown.
In a crock pot, pour in 4 cans of Campbell's beef broth, one can of waterand a half cup of dry vermouth. Dump in the onions. Cover and leave on medium heat for about 12 hours or so. Stir every couple of hours.
onions were made by the devil... do not eat them
Fantastic French Onion Soup
Makes 6 servings
Ingredients:
2 1/2 pounds onions, thinly sliced
2 tablespoons olive oil
1 tablespoon butter or canola oil margarine, unhydrogenated
1/2 teaspoon dry mustard
5 cups chicken broth
5 cups beef broth
1/2 teaspoon dried sage
1 bay leaf
1/4 cup dry white wine
Preparation:
Saut茅 the onions in the oil and butter for 30 minutes, over medium-low heat. Stir in the dry mustard and saut茅 for an additional 30 minutes
Occasionally, stir the onions to prevent sticking. Add the remaining ingredients and simmer for 45 minutes. This soup tastes even better when served a day or two later.
ONION SOUP
6 med. onions, sliced
6 c. water
2 pkg. onion soup mix
Croutons or toast
Shredded cheeses
Cook sliced onions in water until tender. Add 2 packages soup mix; cook 5 minutes longer. Divide into 6 individual soup bowls. Cover with croutons or toast, cover croutons with shredded cheese. Bake in 350 degree oven until lightly browned and cheese is bubbling.
Does anyone have a good, but easy homemade chicken noodle soup recipe?
2 cups cubed cooked chicken
3 (14 1/2-ounce) cans low sodium chicken broth
3 medium (1 1/2 cups) carrots, sliced
2 ribs (1 cup) celery, sliced
1 medium (1/2 cup) onion, chopped
4 ounces (about 2 cups) uncooked dried wide egg noodles
2 tablespoons chopped fresh parsley
Salt
Pepper
Combine all ingredients except egg noodles, parsley, salt and pepper in 4-quart saucepan or Dutch oven. Cook over high heat, stirring occasionally, until mixture just comes to a boil (5 to 8 minutes). Reduce heat to medium. Cook, stirring occasionally, until carrots are tender (10 to 15 minutes).
Meanwhile, cook noodles according to package directions. Rinse with hot water; drain. Stir hot cooked noodles into hot soup mixture. Sprinkle with parsley. Season to taste with salt and pepper.Does anyone have a good, but easy homemade chicken noodle soup recipe?
Boneless skinless chicken breasts
Chicken broth
Celery
Onions
Carrots
Salt and Pepper
Just sautee the onions,then add carrots and cellery, and broth and bring to a boil then add chicken! yummy yummy.
cook untill chicken is fully cooked.Does anyone have a good, but easy homemade chicken noodle soup recipe?
go get some roman noodles and add some chicken in it with some carrots, celery, pepper, soul food seasoning, and bell pepper and ';tony's';
let it simmer for a little while and enjoy
You can cut corners by getting a rottiserie chicken already cooked at the market. Two quarts of low sodium chicken broth, a bag of frozen mixed veggies and noodles.
Heat chicken broth and a seperate pot of water to boil. Shred chicken into the broth, add veggies and cook noodles seperately. Combine the cooked noodles and enjoy.
Homemade Chicken Noodle Soup
4 c Chicken stock
2 c Diced chicken
1/2 c Sliced celery
1/2 c Sliced green onion
1/2 ts Salt
1/2 ts Poultry seasoning
1/4 ts Pepper
2 c Uncooked noodles
2 tb Flour
2 c Milk
Instructions:
Add chicken, celery, onion and seasoning to stock.
Bring to a boil.
Add noodles. Cover and cook until noodles are almost tender (5 to 10
minutes).
Mix flour with small amount of milk until smooth. Add remaining milk. Stir
into soup.
Cook to desired thickness.
Place the back and neck of at least three chickens in a pan containing a gallon of water ... add some celery (use the 'leafy ends' ... they taste better, and you'll be removing them) and some carrots and cook them at a 'simmer' for at least two hours after they start to boil. Turn the pot off and remove the chicken and the celery and carrot and set those aside. Add some 'meat' that is 'left over' and cut off the bones and take andy meat from the 'bones' you cooked ... and put the pot back on to 'simmer' again until the liquid is reduced by half. Add carrots and onions and cook until soft, then add the noodles. If you want, you should also add some garlic when you are starting the 'first simmer' ... I didn't put it into the recipe because many people don't like garlic or are allergic to it. This is a 'very simple' recipe, and after you have tasted it, you'll be able to decide whether you want to add some other vegetables next time ... some people like celery in their noodle soup, but I don't except for 'flavor' when I'm starting the broth ... I LOVE adding turnip and rutabaga, but many people HATE those ... and I occasionally 'cheat' and use canned 'chicken stock' instead of boiling the 'bony parts' but I do that ONLY when we have only 'boneless chicken breasts' ...
2 Chicken thighs, cubed
Noodles (8 oz.)
Chicken Stock (12-16 lq oz)
two carrots, finely chopped
oregano, basil, thyme, and 2 bay leaves (oregano, basil, and thyme, 1 small handful each, and don't leave in the bay leaves when done cooking)
1/2 cup water
Combine all ingredients after cooking the chicken, and let simmer uncovered until noodles are cooked by their directions, usually 8-12 minutes.
This is a killer from Paula Dean, make it all the time
The Lady's Chicken Noodle Soup
Stock:
1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
3 (14 1/2-ounce) cans low sodium chicken broth
3 medium (1 1/2 cups) carrots, sliced
2 ribs (1 cup) celery, sliced
1 medium (1/2 cup) onion, chopped
4 ounces (about 2 cups) uncooked dried wide egg noodles
2 tablespoons chopped fresh parsley
Salt
Pepper
Combine all ingredients except egg noodles, parsley, salt and pepper in 4-quart saucepan or Dutch oven. Cook over high heat, stirring occasionally, until mixture just comes to a boil (5 to 8 minutes). Reduce heat to medium. Cook, stirring occasionally, until carrots are tender (10 to 15 minutes).
Meanwhile, cook noodles according to package directions. Rinse with hot water; drain. Stir hot cooked noodles into hot soup mixture. Sprinkle with parsley. Season to taste with salt and pepper.Does anyone have a good, but easy homemade chicken noodle soup recipe?
Boneless skinless chicken breasts
Chicken broth
Celery
Onions
Carrots
Salt and Pepper
Just sautee the onions,then add carrots and cellery, and broth and bring to a boil then add chicken! yummy yummy.
cook untill chicken is fully cooked.Does anyone have a good, but easy homemade chicken noodle soup recipe?
go get some roman noodles and add some chicken in it with some carrots, celery, pepper, soul food seasoning, and bell pepper and ';tony's';
let it simmer for a little while and enjoy
You can cut corners by getting a rottiserie chicken already cooked at the market. Two quarts of low sodium chicken broth, a bag of frozen mixed veggies and noodles.
Heat chicken broth and a seperate pot of water to boil. Shred chicken into the broth, add veggies and cook noodles seperately. Combine the cooked noodles and enjoy.
Homemade Chicken Noodle Soup
4 c Chicken stock
2 c Diced chicken
1/2 c Sliced celery
1/2 c Sliced green onion
1/2 ts Salt
1/2 ts Poultry seasoning
1/4 ts Pepper
2 c Uncooked noodles
2 tb Flour
2 c Milk
Instructions:
Add chicken, celery, onion and seasoning to stock.
Bring to a boil.
Add noodles. Cover and cook until noodles are almost tender (5 to 10
minutes).
Mix flour with small amount of milk until smooth. Add remaining milk. Stir
into soup.
Cook to desired thickness.
Place the back and neck of at least three chickens in a pan containing a gallon of water ... add some celery (use the 'leafy ends' ... they taste better, and you'll be removing them) and some carrots and cook them at a 'simmer' for at least two hours after they start to boil. Turn the pot off and remove the chicken and the celery and carrot and set those aside. Add some 'meat' that is 'left over' and cut off the bones and take andy meat from the 'bones' you cooked ... and put the pot back on to 'simmer' again until the liquid is reduced by half. Add carrots and onions and cook until soft, then add the noodles. If you want, you should also add some garlic when you are starting the 'first simmer' ... I didn't put it into the recipe because many people don't like garlic or are allergic to it. This is a 'very simple' recipe, and after you have tasted it, you'll be able to decide whether you want to add some other vegetables next time ... some people like celery in their noodle soup, but I don't except for 'flavor' when I'm starting the broth ... I LOVE adding turnip and rutabaga, but many people HATE those ... and I occasionally 'cheat' and use canned 'chicken stock' instead of boiling the 'bony parts' but I do that ONLY when we have only 'boneless chicken breasts' ...
2 Chicken thighs, cubed
Noodles (8 oz.)
Chicken Stock (12-16 lq oz)
two carrots, finely chopped
oregano, basil, thyme, and 2 bay leaves (oregano, basil, and thyme, 1 small handful each, and don't leave in the bay leaves when done cooking)
1/2 cup water
Combine all ingredients after cooking the chicken, and let simmer uncovered until noodles are cooked by their directions, usually 8-12 minutes.
This is a killer from Paula Dean, make it all the time
The Lady's Chicken Noodle Soup
Stock:
1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
What are the recipes 4 native soup?
You get a big pot, boil water, add a native or more if you like variety.What are the recipes 4 native soup?
Native Abnakis soup
INGREDIENTS: 1/2 lb Soup beans, dried 1/2 lb Black beans 4 large Potatoes 4 tbl Oil 4 tbl Salt 1/2 tsp Black pepper 1/2 cup Shallots, chopped
Wash, soak %26amp; cook the dried peas as indicated on the package. Retain the cooking water. Cook the potatoes %26amp; save the cooking water. Measure the reserved cooking waters to 8 cups: add fresh water if necessary. Pour into a soup pot. Crush the peas %26amp; beans with the potatoes %26amp; add to the liquid, with the remaining ingredients. Simmer slowly for 1 hour.
Native Abnakis soup
INGREDIENTS: 1/2 lb Soup beans, dried 1/2 lb Black beans 4 large Potatoes 4 tbl Oil 4 tbl Salt 1/2 tsp Black pepper 1/2 cup Shallots, chopped
Wash, soak %26amp; cook the dried peas as indicated on the package. Retain the cooking water. Cook the potatoes %26amp; save the cooking water. Measure the reserved cooking waters to 8 cups: add fresh water if necessary. Pour into a soup pot. Crush the peas %26amp; beans with the potatoes %26amp; add to the liquid, with the remaining ingredients. Simmer slowly for 1 hour.
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
Anyone have a hearty beef and vegetable soup recipe?
I am after a hearty beef and vegetable soup recipe that DOES NOT HAVE pearl barley or other dried seeds /peas in it. Pasta is OK.
Thanking you in advanceAnyone have a hearty beef and vegetable soup recipe?
take one large beef bone, and bake it for 2 hours at 300 f
put it in a large pot (about 8 quarts) and cover it with water. add1 onion and 2 cloves garlic. simmer for about 2 hours then remove and take the meat off the bone. Throw the bone out and put the meat back into the pot. add 1 cup each,sliced carrots, peas, corn , 2 cups diced potatoes,and 1 28 oz can of diced tomatoes.simmer for about another half hour. salt and pepper to taste. and you have a good thick soup. you can also add 1 cup rice or 1 cup shell noodles.Anyone have a hearty beef and vegetable soup recipe?
HEARTY BEEF VEGETABLE SOUP WITH NOODLES
Serving Size : 6
1 lb Medium Ground Beef
1 cn 14 oz, Italian Tomato Sauce
8 c Water
2 Onions, chopped
1 lb Frozen Corn, Peas, Carrots
6 oz Egg Noodles
1 1/2 tb Extra Virgin Olive Oil
1 tb Oregano
1 tb Mexican Chili Powder
1 tb Freshly Ground Pepper
2 t Red Cayenne Pepper
2 t Salt
Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot.
Add the seasoning and olive oil, heat on high for 30 minutes.
Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan. Turn the heat to medium, heat for 10 minutes.
Add the egg noodles, turn the heat to low and heat another 20 minutes.
Taste and adjust seasoning.
Serve with grated Parmesan cheese.
---
Hearty Steak Noodle Soup Recipe
3 lbs Round Steak
28oz %26amp; 14oz Cans Petite Diced Tomatoes, undrained
14 oz Can Sliced Mushrooms, undrained
1lb Bag Egg Noodles - Fine cut, the skinnier the better
4 T Vegetable Oil
2 tsp Onion Powder
1 tsp Garlic Powder
10 C Water
10 Beef Bouillon Cubes
2 T Beef Flavoring, Powder Form
3 tsp Basil Leaves
Ground Black Pepper, to taste
Cut steak into bite size small cubes
In large stock pot, over medium heat cook steak, oil, onion and garlic
Heat until meat is cooked, stirring frequently
Add in tomatoes and mushrooms, do not drain either
Add water, bouillon cubes, beef powder, basil and pepper
Bring to a Boil, Reduce heat and Simmer covered.
Simmer a minimum of 1 hour but it can simmer all day if needed.
15 Minutes prior to eating, Add uncooked noodles and cover.
Serve and enjoy.
Excellent to prepare early in the day, let simmer and at dinner time just add the noodles and you are done.
Start out by frying up one to two pounds of cubed beef. Add about a half inch of oil to a large frying pan and heat it thoroughly before adding the beef. Instead of stew beef that most grocery stores have available, I like to use the higher grade beef intended for fajitas or stir fry. The higher grade beef costs about double the price of stew beef, but is much more tender in your soup. Once you add the beef to the hot oil, salt and pepper liberally.
While the beef is starting to fry, get out a large stewpot, dump about two quarts of crushed tomatoes in, place on an eye, and turn the heat to medium high. Add a pound of mixed frozen vegetables to the tomatoes.
Once the beef is completely cooked, remove the pan from the heat. Spoon the beef out on a plate covered with paper towels to absorb the excess oil. Add the beef to the tomatoes and mixed veggies. To me, no vegetable soup is complete without potatoes. If your veggies didn鈥檛 include potatoes, peel two medium sized baking potatoes and cut into cubes. Drop potatoes into the soup. Once all the ingredients are in the pot, add salt and pepper to taste. Cover the pot with a lid and allow to boil lightly for an hour or until the potatoes are tender.
Remove soup from the stove eye and allow to cool. Serve to your famished family with warm cornbread. You鈥檒l notice that the soup continues to taste even better over the next day or so.
======
Or you can try this;
4 cans of Hormel beef in a can
1 Rutabega
1/2 head of cabbage
1# bag of baby carrots
10 large potatoes
4 celery stalks
1 large onion
2 cans of tomato paste
2 cans of stewed tomatoes
salt
pepper
garlic powder (optional)
8 beef bullion cubes
Prepare vegetables, one at a time. Shred cabbage. Dice carrots into thirds. Chop celery. Peel and chop rutabega into 1 inch chunks. Peel and chop potatoes into 1 inch chunks. Peel and dice onion.
Place all vegetables into a large stock pan. Fill the pan with water, until all vegetables are covered. Add a generous portion of salt and pepper (and garlic powder if desired).
Bring the stock to a boil. Add your bullion cubes. You may need slightly more depending on how much water you used. You can always add more towards the end, but remember, it is hard to remove once you've added so be cautious.
Cook on medium to medium high heat until rutabega and carrots are nearly tender.
Add your tomato paste and stewed tomatoes. Stir so that the paste dissolves and the tomatoes are evenly distributed.
Open your cans of hormel canned beef. Place contents of all cans in a collander. Rinse with warm water until all juice and fat run off the meat. Add meat to your stock.
Your soup is almost ready to enjoy. Let simmer long enough for the meat to heat a bit, usually just a few minutes. Taste the stock. Add more salt, pepper, garlic, and or tomatoe paste if needed to reach your liking.
Enjoy with a nice warm slice of freshly baked bread. Mmmm mmmm mmmm!
======
Need:
1 large onion diced
1/2 pound mushrooms, sliced
4 large carrots, sliced
2 stalks celery, diced
1 cup frozen corn niblets or from can
1 pound of beef stew or cut up filet - bite sized pieces
1 can Campbells beef broth
1 large can of crushed tomatoes
salt and pepper to taste
In a large soup pot, saute onion in 1 tablespoon olive oil and a pat of butter. Turn gently and saute until onion begins to carmelize - about 12 minutes. Then add the beef cubes and brown. May need to add a bit more oil and butter.
When beef is browned, add mushrooms and toss gently.
Then add tomatoes and beef broth. Bring to a simmer and add other veggies. Add 1 - 2 cups water. You could add rice at this time, about 1/2 cup.
Simmer for about 40 minutes, stirring every so often.
Soup should be nice and thick and hearty. Can serve 4 - 6.
Freezes well.
Brown your beef and add water and drained meat to a stockpot. Add fresh or canned green beans,carrots,sliced potatoes,corn, okra, celery(if you like) and a couple of cans of diced tomatoes. Salt and pepper to taste. For a little spice add a dash of chili powder. You will know when its ready!!!
Thanking you in advanceAnyone have a hearty beef and vegetable soup recipe?
take one large beef bone, and bake it for 2 hours at 300 f
put it in a large pot (about 8 quarts) and cover it with water. add1 onion and 2 cloves garlic. simmer for about 2 hours then remove and take the meat off the bone. Throw the bone out and put the meat back into the pot. add 1 cup each,sliced carrots, peas, corn , 2 cups diced potatoes,and 1 28 oz can of diced tomatoes.simmer for about another half hour. salt and pepper to taste. and you have a good thick soup. you can also add 1 cup rice or 1 cup shell noodles.Anyone have a hearty beef and vegetable soup recipe?
HEARTY BEEF VEGETABLE SOUP WITH NOODLES
Serving Size : 6
1 lb Medium Ground Beef
1 cn 14 oz, Italian Tomato Sauce
8 c Water
2 Onions, chopped
1 lb Frozen Corn, Peas, Carrots
6 oz Egg Noodles
1 1/2 tb Extra Virgin Olive Oil
1 tb Oregano
1 tb Mexican Chili Powder
1 tb Freshly Ground Pepper
2 t Red Cayenne Pepper
2 t Salt
Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot.
Add the seasoning and olive oil, heat on high for 30 minutes.
Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan. Turn the heat to medium, heat for 10 minutes.
Add the egg noodles, turn the heat to low and heat another 20 minutes.
Taste and adjust seasoning.
Serve with grated Parmesan cheese.
---
Hearty Steak Noodle Soup Recipe
3 lbs Round Steak
28oz %26amp; 14oz Cans Petite Diced Tomatoes, undrained
14 oz Can Sliced Mushrooms, undrained
1lb Bag Egg Noodles - Fine cut, the skinnier the better
4 T Vegetable Oil
2 tsp Onion Powder
1 tsp Garlic Powder
10 C Water
10 Beef Bouillon Cubes
2 T Beef Flavoring, Powder Form
3 tsp Basil Leaves
Ground Black Pepper, to taste
Cut steak into bite size small cubes
In large stock pot, over medium heat cook steak, oil, onion and garlic
Heat until meat is cooked, stirring frequently
Add in tomatoes and mushrooms, do not drain either
Add water, bouillon cubes, beef powder, basil and pepper
Bring to a Boil, Reduce heat and Simmer covered.
Simmer a minimum of 1 hour but it can simmer all day if needed.
15 Minutes prior to eating, Add uncooked noodles and cover.
Serve and enjoy.
Excellent to prepare early in the day, let simmer and at dinner time just add the noodles and you are done.
Start out by frying up one to two pounds of cubed beef. Add about a half inch of oil to a large frying pan and heat it thoroughly before adding the beef. Instead of stew beef that most grocery stores have available, I like to use the higher grade beef intended for fajitas or stir fry. The higher grade beef costs about double the price of stew beef, but is much more tender in your soup. Once you add the beef to the hot oil, salt and pepper liberally.
While the beef is starting to fry, get out a large stewpot, dump about two quarts of crushed tomatoes in, place on an eye, and turn the heat to medium high. Add a pound of mixed frozen vegetables to the tomatoes.
Once the beef is completely cooked, remove the pan from the heat. Spoon the beef out on a plate covered with paper towels to absorb the excess oil. Add the beef to the tomatoes and mixed veggies. To me, no vegetable soup is complete without potatoes. If your veggies didn鈥檛 include potatoes, peel two medium sized baking potatoes and cut into cubes. Drop potatoes into the soup. Once all the ingredients are in the pot, add salt and pepper to taste. Cover the pot with a lid and allow to boil lightly for an hour or until the potatoes are tender.
Remove soup from the stove eye and allow to cool. Serve to your famished family with warm cornbread. You鈥檒l notice that the soup continues to taste even better over the next day or so.
======
Or you can try this;
4 cans of Hormel beef in a can
1 Rutabega
1/2 head of cabbage
1# bag of baby carrots
10 large potatoes
4 celery stalks
1 large onion
2 cans of tomato paste
2 cans of stewed tomatoes
salt
pepper
garlic powder (optional)
8 beef bullion cubes
Prepare vegetables, one at a time. Shred cabbage. Dice carrots into thirds. Chop celery. Peel and chop rutabega into 1 inch chunks. Peel and chop potatoes into 1 inch chunks. Peel and dice onion.
Place all vegetables into a large stock pan. Fill the pan with water, until all vegetables are covered. Add a generous portion of salt and pepper (and garlic powder if desired).
Bring the stock to a boil. Add your bullion cubes. You may need slightly more depending on how much water you used. You can always add more towards the end, but remember, it is hard to remove once you've added so be cautious.
Cook on medium to medium high heat until rutabega and carrots are nearly tender.
Add your tomato paste and stewed tomatoes. Stir so that the paste dissolves and the tomatoes are evenly distributed.
Open your cans of hormel canned beef. Place contents of all cans in a collander. Rinse with warm water until all juice and fat run off the meat. Add meat to your stock.
Your soup is almost ready to enjoy. Let simmer long enough for the meat to heat a bit, usually just a few minutes. Taste the stock. Add more salt, pepper, garlic, and or tomatoe paste if needed to reach your liking.
Enjoy with a nice warm slice of freshly baked bread. Mmmm mmmm mmmm!
======
Need:
1 large onion diced
1/2 pound mushrooms, sliced
4 large carrots, sliced
2 stalks celery, diced
1 cup frozen corn niblets or from can
1 pound of beef stew or cut up filet - bite sized pieces
1 can Campbells beef broth
1 large can of crushed tomatoes
salt and pepper to taste
In a large soup pot, saute onion in 1 tablespoon olive oil and a pat of butter. Turn gently and saute until onion begins to carmelize - about 12 minutes. Then add the beef cubes and brown. May need to add a bit more oil and butter.
When beef is browned, add mushrooms and toss gently.
Then add tomatoes and beef broth. Bring to a simmer and add other veggies. Add 1 - 2 cups water. You could add rice at this time, about 1/2 cup.
Simmer for about 40 minutes, stirring every so often.
Soup should be nice and thick and hearty. Can serve 4 - 6.
Freezes well.
Brown your beef and add water and drained meat to a stockpot. Add fresh or canned green beans,carrots,sliced potatoes,corn, okra, celery(if you like) and a couple of cans of diced tomatoes. Salt and pepper to taste. For a little spice add a dash of chili powder. You will know when its ready!!!
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.comeyeshadow pencil
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
Subscribe to:
Posts (Atom)