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