soups on??

[kochh2]

hey all,
I am trying to make some yummy soups, also easy and freezable-- there doesn't seem to be a comprehensive soup thread going yet, so i thought i'd post for your ideas!! i am trying to stretch a budget, as well as have stuff frozen for babymoon in april!!
any ideas are welcome!!

ty!!

[jgriffin]

We had a short thread on this back in the summer:
http://www.windsorpeak.com/dc/dcboar...=939&mode=full

I posted a recipe for sausage and white bean soup; I had some I pulled from the freezer just last week and it was so good!

[missym]

This is one of our regular dinners. We almost always have some in the freezer for a quick meal.

http://allrecipes.com/Recipe/Slow-Co...up/Detail.aspx

Missy, mom to Gwen 03/03 and Rebecca 09/05

** Want to discuss political/social issues with other parents? Join the Purple Project! Send an email to: [email protected] **

[urquie]

i just received this email today with a ton of soup recipes...

"A very nice lady at gardenweb forums (cooking or recipe exchange?) compiled this huge list of soup recipes that people have submitted and she e-mailed them to all of us who requested them. There are some really good sounding soups....and I have hardly begun to read them! Love, Mom



Lpink's Black Bean Soup with Red Paprika Sauce
(This is Lori from near the Battle Creek area)

Serves 8
1 lb. bag dried black beans (soak in 4x their volume of water overnight. Drain before cooking)
8 cups water or broth, (I always use broth. For me it's veggie bouillon, but you could use chicken or beef I guess.)
2 med. onions, chopped
2 ribs celery, diced
2 cups chopped tomatoes (I use canned)
2 TBSP paprika (I use Penzey's brand, I have both sweet and hot and I mix the two, but use whatever kind you like to your taste.)
2 tsp. ground cumin
2 bay leaves
1/2 cup cilantro, finely minced (Note: I just add a TBSP or so of dried cilantro or parsley, because I rarely have fresh stuff around, it goes bad on me before I can use it up)
1/4 tsp. pepper
1 cup corn
Note: DON'T add salt while the beans are cooking, this toughens their skins.
Simmer beans in the broth until soft. Could take 1-2 hours on the stovetop. I do my beans in the crock pot on high for about 5 hours minimum, I add the veggies and spices right at the beginning, except for the corn, which I use frozen so it doesn't need to cook.
If you're making the soup on the top of the stove, add veggies and spices during the last hour of cooking. Add sauce (recipe below) before serving. Adjust the seasonings to suit your taste.
Red Paprika Sauce
2 TBS olive oil
1 large red pepper diced or sliced thin
3 scallions, minced
2 tsp. paprika, or less, to taste
2 tsp. salt
2 TBS lime juice

Sauté pepper and scallions in the olive oil. Add the paprika and other seasonings. Add lime juice just before taking it off the stove.
Additonal note: You can add browned turkey sausage to this soup along with the veggies with excellent results. That's how I make it to please the meat-eaters. Use hot or regular sausage, depending on your taste. The soup is delicious served with a dollop of low fat sour cream or yogurt.
You can stir in the sauce to the soup and then freeze. You can leave out the corn, but it is colorful with the red pepper. You can puree some of the soup before adding the veggies or pepper sauce or sausage. It's just a great mixture of flavors however you adapt it. You could even add a little garlic, good for the heart.
I like to make the soup in the crock pot, except for the peppers. Don't cook peppers in a crock pot because they get bitter. I have made this soup for a crowd and it was very well received.
Laurie
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Jayne's Black Bean Soup
(Jayne hails from Indianapolis)
1 pound bag of black beans (soak overnight and rinse very well)
I put them in a crock pot to cook all day.
I add vegetable stock (or water if I don't have the stock).
Then finely chopped garlic, onions, celery and carrot and pepper (green or jalapeno or both).
I usually don't add meat, but sometimes will add small cubes of very lean ham.
I season with salt, pepper and cumin.
I've wanted to try adding sherry (per a friends instruction), but haven't tried that yet. Today, I read a recipe that called for adding balsamic vinegar, but I haven't tried that either.
Near the end of cooking, I take out a cup or so and puree it, then add it back to the pot so it's nice and thick.
I serve it over brown rice, although yellow is good too. I top it with hot sauce and chopped onion. Sour cream sounds good, but I don't need the extra calories (I would have to have a huge dollop).

Angie's (Opkikid) Black Bean Soup
(Angie is from Chicago)

This makes a lot – you can cut the recipe in half or more. This can cook all day at a simmer, if you like.
½ lb bacon
10 carrots, diced
6 cloves garlic, minced
¼ tsp cayenne pepper
¼ cup (yes, cup!) of each: ground cumin and oregano
6 15 oz cans of black beans, drained
5 (20 cups) quarts of chicken broth
½ cup sherry or white wine
Fry bacon over medium high heat. Remove bacon and drain on paper towels. Drain about half of the bacon fat. Return pot to heat with remaining bacon fat. Add carrots and onion and garlic. Sauté 15 minutes. Add beans and broth. Simmer uncovered for at least 1 hour. Add sherry and heat through. Serve with crumbled bacon and sour cream.
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Gina's Black Bean Soup
(Gina is from Los Angeles)
4 slices bacon, chopped roughly
1 skinless, boneless chicken breast, diced
1 large onion, diced
4 cloves garlic, chopped roughly
olive oil
Chicken stock
1 can stewed tomatoes (I used pomodoros)
3 cans black beans
2 T chopped canned jalapeno (green chiles)
Chopped fresh basil or cilantro (I had basil)
1 cup chopped tomato
Salt & Pepper to taste
In a soup pot, render the bacon over medium heat until browned and crisped.
Add about 2T olive oil.
Add 3/4 of the chopped onion. Cook until very tender.
Add the chicken. Stir until chicken is cooked through.
Add the garlic and give a quick stir.
Add the stewed tomatoes and 2 1/2 cans of undrained beans.
In the remaining 1/2 can of beans, take a wooden spoon and
smash the beans against the sides of the can to thicken. Add to the pot.
Stir in chicken stock until consistency of the soup is like a "stoup" - soup/stew. Bring to boil, and then simmer for 5 minutes.
Add chopped fresh tomato, the remainder of the chopped onion, the canned chile, basil, salt & Pepper. Cook another 5 minutes.
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Black Bean Soup
(Marigene gave us this one, but she doesn’t remember who originally posted it. She says, “this tastes like the one they serve at Panera Bread�)

1 onion, finely chopped
2 cloves garlic, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1 1/2 cups boiling water
2 cans black beans, undrained
1/2 tsp salt
1/2 tsp cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch
Put all ingredients into a soup pot, and cook until veggies are done.
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Italian Sausage Soup
(This recipe comes from Roselin32)

1 lb. Italian sausage-hot or mild or a combination, sliced
2 (28 oz) cans tomatoes
2 c sliced celery
2c peppers-one hot, one regular
1 onion, chopped
2 large zucchini sliced
salt and pepper to taste
1 tsp Italian seasoning
Fry sausage and onion together. Drain fat. Combine all ingredients in a large kettle. Simmer one hour or more.
Add salt and pepper to taste.
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Creamy Carrot Soup
(Posted by Scott55405. Scott says: “I cut this out of the paper years ago, and made it today for the first time as a first course to our Easter meal. We all just loved it, and everyone wanted the recipe. Best of all, it's so easy! This recipe said serves 6, but I would figure 4.�)
1 medium onion, chopped
2 tablespoons butter
6 medium carrots, sliced
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
Dash white pepper
3 cups chicken broth
1/2 c. heavy cream
4 tablespoons dry sherry, optional
Whipped unsweetened cream for garnish, if desired
Chopped parsley for garnish In a 2 quart saucepan, sauté the onion in butter until soft, but not browned. Add carrots, salt, ginger, cinnamon, pepper and broth. Heat to boiling; simmer until carrots are tender, about 20 minutes. Puree in blender or use hand blender. (Personal note: if using a blender, fill only halfway at a time and hold top securely. A good friend was burned when a hot mixture blew the top off his blender). Add cream and reheat to serving temperature. Add sherry, if desired, and serve steaming hot. If desired, top each serving with a little whipped cream and sprinkle with chopped parsley. **Can be made a day ahead up to the point of adding the cream**
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OVEN BAKED SPLIT PEA AND LENTIL SOUP
(Offered by AnnBarbara)

2 - 32 ounce containers low sodium chicken broth
1 cup dried split peas
1 cup dried lentils
4 carrots, sliced
4 celery ribs, sliced
2 medium size red bell peppers, seeded and chopped
2 onions, chopped
2 bay leaves
1/2 teaspoon salt
1-1/2 teaspoons ground cumin
1 teaspoon pepper
Combine all ingredients in an ovenproof Dutch oven.
Bake, covered, at 350 for 2 hours or until peas and lentils are tender. Remove and discard bay leaves.
Yield 8 cups
Corn and Sausage Soup
(This recipe is my own, (Sherry))

2 chopped onions
3 stalks celery, chopped
1 green pepper, chopped
2 cans whole potatoes with juice, cut into smaller pieces
6 TB. butter
2 lb. smoked sausage, sliced into 1/4" slices
3 garlic cloves, minced
3 15 oz. cans tomato sauce
3 16 oz. pkgs. frozen corn
3 14-1/2 oz. cans Italian diced tomatoes, undrained
1 soup can water
3 bay leaves
basil, oregano, thyme, marjoram, and salt and pepper to taste
Sauté onions and peppers and celery in butter until tender. Add sausage and garlic
Cook for 10 minutes or until heated
Stir in remaining ingredients
Bring to a boil. Reduce heat and simmer uncovered for 1 hour or as long as you want, stirring occasionally
Discard bay leaves before serving
Makes about 5 quarts, and freezes very well


Sausage Tortellini Soup
(This recipe comes from Woodie, who brings some great recipes)

1 pound sweet Italian sausage meat, crumbled
1 cup chopped onion
3 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
1 can diced tomatoes with their juice
1 cup sliced carrots
1/4 cup chopped fresh basil leaves
1 teaspoon dried oregano
1 (8 ounce) can tomato sauce
2 cups zucchini, sliced or diced
8 ounces tortellini pasta
Brown sausage in 5 quart soup pot. Remove sausage and drain,
reserving 1 tablespoon of the drippings. Sauté onions and garlic in
drippings. Stir in beef broth, water, wine, tomatoes, basil, oregano,
tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer
uncovered for 40 minutes.
Stir in zucchini and carrots. Simmer covered for 10 minutes. Add
tortellini and simmer for 10 minutes. Sprinkle with Parmesan cheese on
top of each serving.
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Lentil & Potato Soup with Spiced Oil
(From Ziporion)
6 c. water
1 1/2 c. red lentils
1 red pepper, cut in 1" squares
2 medium potatoes, cubed
2 carrots, in 1/3" rounds
1 large onion in 1" pieces
2 celery stalks
1/4 c. soy sauce
1/2 tsp freshly ground pepper
1 bay leaf
Spiced Oil
2 T. olive oil
1 tsp ground ginger
1 tsp turmeric
1 tsp ground cumin
Rinse lentils. Combine soup ingredients in pan. Cover and bring to boil; reduce heat and simmer 45 minutes.
Meanwhile, warm the oil in small pan over low heat for 1-2 minutes. Remove from heat and add spices. Stir and set aside.
When soup is cooked, add the spiced oil mixture. Season with salt and pepper. Remove bay leaf, serve hot.
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Pepperoni Soup
(This recipe comes from doucanoe, who lives in a log cabin in Minnesota. She and I met at Bistro 110 in Chicago 2 years ago)
1 pound Italian sweet sausage
3 (14 1/2 ounce) cans beef broth
2 (14 1/2 ounce) cans Italian recipe stewed
tomatoes
1 (8 ounce) package sliced fresh mushrooms
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup Burgundy wine
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon sugar
1/2 (3 1/2 ounce) package sliced pepperoni,
quartered
freshly grated Parmesan cheese
DIRECTIONS
In large saucepan, brown Italian sausage; drain. Add remaining ingredients, except pepperoni and Parmesan cheese. Simmer over medium-low heat 45 minutes. Stir in pepperoni. Ladle into bowls; sprinkle with Parmesan cheese.
Amount: 8 cups

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Linda's Minnesota Wild Rice Soup
(Another doucanoe recipe)
2T butter
1/4c chopped onion
1/2c flour
4c chicken broth
1-1/2c cooked wild rice
1/2 tsp salt
1c diced chicken or ham
1/2c grated carrot
1c half and half
1T dry white wine
1/2c slivered almonds
Melt butter in saucepan, sauté onion until tender. Whisk in flour then
gradually add broth. Cook, stirring constantly until thickened. Add rice,
salt, chicken, and carrots. Blend in cream and wine, heat to serving
temperature. Garnish with slivered almonds.

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Hearty Harvest Soup
(Another doucanoe recipe)

Makes: 6 servings (1-1/2 cups each)
8 ounces Fresh Italian Sausage, casings removed
1 medium onion, chopped (about 1/2 cup)
2 cans (14.5 ounce each) Chicken Broth
1 can (14.5 ounce) Hunt's Diced Tomatoes with
Roasted Garlic, undrained
1 can (15 ounces) cannelloni beans, drained, rinsed
1 bag (9 ounces) baby spinach leaves
1. Brown sausage with onions in large saucepan over medium-high heat, stirring frequently to crumble sausage; drain.
2. Add broth, tomatoes with their liquid and the beans; mix well. Cook 5 minutes, stirring occasionally.
3. Stir in spinach; cover saucepan with lid. Cook 5 minutes, or just until spinach is wilted, stirring occasionally.

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Baked Potato Soup
(doucanoe strikes again!)

All the flavors of a loaded baked potato come together in this rich, creamy soup.
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.
Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)

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MOSTLY VEGGIE MINESTRONE
(A recipe from Karen (karigraphy)

3 tablespoons olive oil
6 cloves garlic, chopped
2 onions, chopped
2 cups celery, chopped
2 carrots, chopped
3 cans chicken broth
2 cans petite diced tomatoes
1 can tomato sauce (15-16 oz)
1/2 cup red wine (half a mini bottle of wine)
1 can light red kidney beans, drained
1 can green beans, drained
2 cups baby spinach, stems removed, chopped
2 zucchinis, quartered and sliced
1 package mushrooms, sliced
2/3 cups frozen corn
1 tablespoon chopped fresh oregano or 1 teaspoon dried
2 tablespoons chopped fresh basil or 2 teaspoons dried
salt and pepper to taste
1/2 pound mini seashell-shaped pasta, cooked
Grated parmesan
Directions
1. Over medium heat in a large stock pot, heat olive
oil and sauté garlic, onion, celery for 5 minutes. Add carrots and mushrooms and sauté for 5 minutes or longer until all vegetables are tender crisp.
2. Add chicken broth, diced tomatoes, tomato sauce, and red wine and bring to boil, stirring frequently. Reduce heat to medium-low and add kidney beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 40 to 60 minutes, the longer the better. If desired, remove 2 cups of soup to puree in a blender then add back to soup. Lastly, add green beans and frozen corn about 10 minutes before soup is done.
3. Place cooked pasta into individual serving bowls. Ladle
soup on top. Sprinkle with parmesan cheese, if desired.
This soup freezes well. Usually, I freeze only the soup and add fresh pasta. For a soup party, I could see this soup being served with the mini shells added to the soup and a bowl of parmesan cheese on the side to top off the bowls. It would do well being kept warm in a crock pot, but I've never tried making it from scratch in the crock pot.
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Lasagna Soup
(This recipe comes from danain in Indianapolis. She is a personal chef, and I love most of her recipes)
1 pound ground beef (sirloin or chuck)
1 large onion; chopped
5 cloves garlic; minced
4 cups beef broth
15 oz. can crushed tomatoes
15 oz. can diced tomatoes
1 can Campbell’s tomato soup (don’t leave this out)
1 teaspoon dried basil
4 oz. fresh baby spinach leaves
1 tablespoon extra-virgin olive oil
1 1/4 cup mafalda pasta (mini lasagna noodles)
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese
Brown ground beef in a large soup pot over medium heat. Add onions and continue to cook until onions are tender, stir in garlic and sauté for another minutes. Add broth, tomatoes, soup and basil; bring to a simmer and cook covered for 30 minutes to blend flavors. Meanwhile cook pasta until al dente, drain and toss with olive oil. Add spinach and pasta to the soup and simmer uncovered until spinach wilts, 1 or 2 minutes. Taste soup and season with salt and pepper.
To serve, place 1/4 cup mozzarella cheese in the bottom of bowl and ladle hot soup on top to melt cheese. Garnish top with parmesan cheese and serve immediately. Serves 4 generously.

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Fresh Corn Soup
(Another Indianapolis soup by danain)
1 tablespoon olive oil
1 small onion; chopped
3 cups fresh corn (about 6 ears)
4 cups low-sodium chicken or vegetable broth
Salt and fresh ground pepper to taste
1/4 cup cream (or half & half or milk)
1 tablespoon yellow cornmeal
1/2 red bell pepper; diced
2 tablespoons fresh, chopped cilantro
Pinch of cayenne pepper or Tabasco to taste
Lime wedges
Heat oil in a large, heavy saucepan over medium heat. Add onion and a sprinkle of salt and pepper and cook until softened and translucent. Stir in corn and garlic and continue to cook, stirring often until corn begins to brown, about 5 minutes. Add broth and bring mixture to a simmer, for 15 minutes. Taste and add salt and pepper if necessary.
Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender. Add cream and 1/2 cup of the cooking liquid. Slightly vent the top of the blender and carefully puree until the mixture is smooth, about 2 minutes. Return the puree to the pan.
Whisk in cornmeal and bring the soup to a boil over medium heat while stirring constantly until thickened. Stir in bell pepper, cilantro and cayenne. Serve hot or at room temperature with lime.
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Corn Chowder
(Danain again)
1 cup red potatoes, peeled and diced
1/2 pound bacon, diced
1 medium onion, chopped
1/2 cup celery, chopped with tops
3 tablespoons flour
3 cups chicken broth or stock
1 cup whole milk, half & half or cream
1 (17 oz.) creamed corn
1 teaspoon salt
fresh ground pepper

Rinse potatoes with cold water and steam in the microwave (or on top of the stove) with a small amount of water just until tender; set aside.
Meanwhile, fry bacon in a large saucepan until crisp. Remove and drain on paper towel. Pour off fat except 3 tablespoons. Add onion and celery; sprinkle lightly with salt and pepper; cook until very tender. Blend in flour, cook over low heat while stirring constantly for about one minute. Whisk in broth and milk gradually. Continue to stir constantly until soup boils and thickens. Stir in corn, potatoes, seasonings and heat through. Stir in bacon and sprinkle with parsley and paprika.
*I like to steam the potatoes before going into the chowder to insure they don’t get over cooked.
**If desired, add 1 Jalapeno pepper chopped with the onion.

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Roasted Bell Pepper Soup
(Another Danain recipe)
4 large red, yellow or orange bell peppers (pictured is yellow and orange)
1 tablespoons olive oil or butter
1 medium onion
4 cloves garlic; minced
Kosher salt and fresh ground pepper
4 cups chicken broth ("Imagine" organic)
pinch of cayenne pepper to taste
Place whole peppers on a rack place into a shallow oven-proof dish to catch juices. Set oven to broil and place peppers 5-inchs from heat source for 30 to 35 minutes, turning occasionally until skin is blistered and browned, turning often. Immediately place peppers in a plastic bag and close tightly. Let stand at least 20 minutes to cool. Remove skin, seeds and stems. Cut into strips.
Meanwhile, In a large heavy saucepan, heat olive oil; add onion, along with salt and pepper and sauté until softened but not brown. Stir in garlic and cook 1 minute. Add roasted bell peppers and broth; bring to a boil then reduce heat to low and simmer 25 to 30 minutes until reduced by half. Puree in small batches in a blender. Return to saucepan by pouring through a wire strainer; season to taste. Garnish with unsweetened whipped cream. Serves 4 generously.
*Puree soup while still hot for a velvety, smooth texture. Do not fill blender more than 1/3 full at a time and vent the top for steam to release!
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Creamy Chicken Tortilla Soup
(Another recipe from Danain in Indianapolis)
2 tablespoons olive oil
1 large onion; chopped
2 tablespoons minced garlic
4 corn tortillas (regular or fried)
1 (14 oz.) can diced tomatoes with chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon turmeric
2 cups chopped, cooked chicken
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese-optional
1 tablespoon chopped cilantro
juice from 1/2 fresh lime
1 cup diced, seeded Roma tomatoes or 1 cup salsa
Sour cream for garnish
Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot.
Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream. *Recipe inspired by Turkey Tortilla Soup from Cuisine at Home magazine

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Italian Sausage Tortellini Soup
(This recipe is also from Danain. It is her husband’s favorite soup, and my husband would concur with that. We served it at our annual soup part (along with 5 other soups) and it was very popular.)
1 pound sweet Italian sausage, crumbled
1 large onion; chopped
1 large yellow or green bell pepper; chopped
2 cloves garlic; minced
4 cups chicken broth
1/2 cup dry white wine (Pinot Grigio) *** Note, I personally use red wine (Sherry)
1 (14 oz.) can chopped tomatoes
1 (14 oz.) can crushed tomatoes in puree
1 tablespoon basil
1 teaspoon oregano
salt and pepper to taste
9 ounce package fresh, 3 cheese tortellini pasta
parmesan cheese for garnish if desired
In a large soup pot, brown sausage over medium heat. Remove meat from pan reserving drippings if there are any, if not add 1 tablespoon olive oil to the pot. Add onion and bell pepper and sauté until tender. Add garlic, cook and stir for one minute. Add broth, wine, tomatoes, basil, oregano and cooked sausage. Bring soup to a boil and reduce heat to simmer, cover for about 45 minutes. Uncover pot and bring back to a boil. Stir in tortellini and cook for 10 minutes stirring often. Taste the soup at this point and season with salt and pepper if needed. Cover tightly, remove from heat and allow to set undisturbed for 10 minutes. Serve garnished with freshly shaved parmesan cheese.

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Baked Potato Soup
(Danain)
3 medium baking potatoes
1 small onion, chopped
3 tablespoons butter
1 tablespoon flour
2 1/2 cups whole milk
fresh ground pepper
1 teaspoon salt
1/4 cup shredded cheddar cheese
garnish with chives or sliced green onion, fried crumbled bacon, cheese, and sour cream
Scrub and bake potatoes directly on oven rack at 400° until tender, 45 to 55 minutes. Allow to cool completely on a rack.
Meanwhile, in a medium saucepan sauté onion in butter until tender. Add flour stirring constantly until smooth and bubbly. Gradually add milk and continue to stir until mixture boils and thickens. If using smoked sausage, slice or chop and add to soup at this time. Peel potatoes and cut into small cubes then coarsely mash; add to milk mixture along with salt and pepper. Stir in cheese until melted. Taste and season as desired with more salt and pepper. Garnish as desired. (Makes 2 rich and hearty portions.)

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Portobello Roasted Garlic Soup
(Danain)
1 large garlic bulb
2 slices thick sliced bacon; minced
12 ounces portabella mushrooms
1 small onion or shallot; minced
1/2 teaspoon thyme
Salt and pepper
1 tablespoon olive oil
1/2 cup dry white wine (sherry or brandy)
1/4 cup flour
4 cups chicken broth
1/4 cup heavy cream
Freshly ground black pepper (I like a lot)
Roast the garlic first. This can be done up to a day ahead of time. Pre-heat oven to 350°. Remove the peel from the garlic bulb, cut the top off and drizzle with a little olive oil. Wrap up completely in foil and roast in the oven for 50 minutes until very tender, cool in foil for about 25 minutes, remove from foil and cool enough to handle. Squeeze soft roasted garlic from each garlic clove, discard peel. Mash garlic with a fork until smooth and creamy.
Meanwhile make the soup: In a medium size, heavy sauce pan brown bacon until almost crisp. Remove the dark brown gills from the mushrooms and slice; add to bacon in the pot along with the minced onion. Sprinkle with thyme, salt and pepper and add olive oil, cover and sweat until very tender 5 to 8 minutes, uncover and continue to simmer until liquid is evaporated. Stir in wine and continue to simmer until wine is almost evaporated.
Make a Veloute’ (white sauce (roux) made with stock or broth instead of milk): Sprinkle flour over mushrooms and stir, continuing to cook and stir while pouring in broth. Stir in garlic and cook until mixture comes to a boil and thickens. Stir in cream, taste and add more salt and fresh ground pepper as desired.

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Chicken Cacciatore Soup
(Danain)
1 cup mini-penne pasta
3 boneless chicken breast halves
Kosher salt and fresh ground pepper
2 tablespoons olive oil
1 onion; chopped
1 green bell pepper; chopped
8 oz. mushrooms; sliced (optional)
2 cloves garlic; minced
4 cups chicken broth
1 cup dry white wine
28 oz. can crushed tomatoes
14 oz. can chopped tomatoes
1 roasted red bell pepper, chopped (optional)
1 tablespoon each dried basil & parsley
1 teaspoon dried oregano
handful of fresh chopped basil
Cook penne pasta in boiling salted water until al dente’, drain and set aside. Cut chicken into bite-size pieces and season with a sprinkle of salt and pepper; place in a large soup pot along with a drizzle of olive oil and sauté until just no longer pink. Remove chicken and refrigerate.
In the same pot, add onion, bell pepper and mushroom along with additional olive oil and a sprinkle of salt and pepper. Sauté vegetables until tender and stir in garlic, broth, wine, tomatoes, roasted red pepper and dried herbs. Simmer, stirring occasionally, uncovered 30 to 40 minutes.
Stir in chicken, taste and season with additional salt and pepper if needed. Stir in cooked penne and fresh chopped basil. Return to simmer over low heat covered until ready to eat. *Do not cook too long after adding pasta and basil or they will over cook.

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Sausage Soup With Spinach and Wild Rice
(This recipe comes from readinglady, who gave us the fabulous authentic Scottish shortbread recipe)
Serving Size : 8

1/2 cup uncooked wild rice
1 1/2 cups water
1 pound Italian sausage (can use lowfat turkey)
1 teaspoon olive oil
1 cup chopped onion
3 garlic cloves -- crushed
3 cups water
3 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
3 16-oz. cans fat free, less-sodium chicken broth
1 14.5-oz. can diced tomatoes -- undrained
1 cup lentils (optional)
12 cups torn spinach -- (one bag)
1/4 teaspoon salt
1/4 teaspoon black pepper
grated fresh Parmesan cheese
Bring 1-1/2 cups water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside.
Cook the sausage in a Dutch oven over medium-high heat until browned; stir to crumble. Drain sausage; set aside.
Heat oil in Dutch oven over medium-high heat. Add onion and sauté for 3 minutes. Add garlic, and sauté for 1 minute. Add the sausage, 3 cups water, and the next 5 ingredients (water through tomatoes); bring to a boil. Reduce heat; simmer for 20 minutes. Stir in cooked wild rice, spinach, salt, and pepper. Ladle soup into bowls; sprinkle with cheese.

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Laotian Aromatic Rice-Noodle and Beef (or Chicken) Soup
(readinglady)
1 stalk lemongrass
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 tablespoons shallot -- minced
2 small Asian chiles such as bird or Thai -- thinly sliced
2 tablespoons galangal or ginger -- minced
5 cups low-sodium chicken broth
1 tablespoon Asian fish sauce
2 star anise
1 stick(3-in) cinnamon
1 teaspoon salt
1/4 teaspoon white peppercorns -- freshly crushed
2 small tomatoes -- cut into 8 wedges
6 small scallions -- thinly sliced
2 tablespoons fresh lime juice
1/2 pound dried flat rice noodles
1 pound sirloin steak or chicken breast
3 cups spinach -- coarsely chopped
1/4 cup mint -- coarsely chopped
Discard any dry outer leaves from lemongrass and coarsely chop bottom third of stalk. Heat oils in a heavy 5-qt. pot over moderate heat until hot but not smoking. Cook shallot and chiles, stirring, until dark brown (be careful not to burn), 3-4 minutes. Add lemongrass and galangal and cook, stirring, 1 minute.
Add broth, fish sauce, star anise, cinnamon stick, salt and white pepper and bring to a boil. Reduce heat and simmer 20 minutes. Pour through a fine sieve into another pot and discard solids. Add tomatoes, scallions and lime juice and simmer until tomatoes are softened, about 10 minutes.
Meanwhile, bring a large pot of water to a boil for noodles. Trim steak or chicken and season with salt and pepper. Grill steak 4-5 minutes each side for rare. Grill chicken until done. Let stand 5 minutes and slice very thin.
Meanwhile cook noodles in boiling water until tender, about 6 minutes, and drain. Divide among 4 large soup bowls and top with spinach and meat. Ladle soup over and sprinkle with mint.
Serve with lime wedges.
Makes 4 servings

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Cream Cheese Soup
(A recipe from Terri Pacnw)

3 oz butter
6 sticks, celery, sliced
l large onion, chopped
l small red pepper, deseeded and finely sliced
3/4 pint vegetable stock
A few sprigs of fresh parsley
8 oz cream cheese
1 TB corn flour
3/4 pint milk
l TB olive oil
2 thick slices white bread, cut into small cubes (or skip this step and use croutons)
Melt half the butter in a large saucepan and sauté the celery and onion until softened. Add half the red pepper, reserving the remainder for garnish. Pour in the stock and parsley. Bring to the boil and simmer, covered, for about 20 minutes. Blend in a food processor. Return to the saucepan and add the cream cheese, stirring until melted and smooth. Blend corn flour with 2-3 tablespoons of the milk, and then stir into the soup with remaining milk. Heat until almost boiling. Heat remaining butter and olive oil, add the bread cubes, frying until golden. Drain on paper towels. Ladle the soup into warm bowls and garnish with red pepper. Pile a few croutons on top and serve.
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Split Pea Soup
(A recipe from “Jenn�)
Source: Soups from the Williams-Sonoma Cookbook Library.
2 cups (3/4 lb.) split peas (either yellow or green)
1/4 cup olive oil or unsalted butter
2 yellow onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, finely chopped
6-8 cups chicken stock or water
1 piece smoked ham, 3/4 lb.
2 large fresh parsley sprigs
2 bay leaves
1 tsp. dried thyme
salt and freshly ground pepper
3 Tbsp. finely chopped fresh parsley
Lemon wedges
Sort through the peas, discarding any impurities or discolored peas. Set aside.
In a large pot, warm the oil or butter over medium heat. Add the onions, carrots, celery and garlic and sauté until the onions are translucent, about 5 minutes.
Add 6 cups of the stock or water, the peas, ham, parsley sprigs, bay leaves and thyme. Bring to a boil, then reduce the heat, cover and simmer gently, stirring occasionally, until the peas are reduced to a thick puree, about 1-1/2 hours. Add more water or stock from time to time, if necessary, to keep the peas moist.
Before serving, discard the bay leaves and parsley sprigs. Remove the ham, chop it coarsely and stir it back into the soup. Season generously to taste with salt and pepper. Ladle into warmed soup bowls, garnish with the chopped parsley and serve with lemon wedges to squeeze into individual portions of soup.
Makes 6 to 8 servings.

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Shrimp and Pumpkin Bisque
(A recipe from catlover)
1 pound large shrimp (16 to 20)
Shrimp Stock
2 tablespoons extra-virgin olive oil
3/4 cup dry white wine
3 cups homemade or canned low-sodium chicken stock
Pinch saffron threads (about 24)
2 ribs celery, coarsely chopped
1 medium onion (about 8 ounces), coarsely chopped
4 fresh bay laurel leaves, torn, or 2 dried
3 3-inch springs fresh sage
2 cups pumpkin purée, fresh (see Note) or canned
1/2 cup heavy cream
About 3/4 teaspoon salt, less if using canned stock
Scant 1/8 teaspoon cayenne pepper
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped fresh sage
1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This step—pan roasting the shells—gives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, and then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it.
2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, and then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead, then store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
Note
To make fresh pumpkin purée, cut a sugar pumpkin in half and scrape out the seeds. Place it cut side down in a baking dish and pour in about 1/4 inch of hot water. Bake it in a 400°F oven until the flesh is tender, 40 to 50 minutes. Turn the pumpkin halves cut side up to cool. Scoop the pumpkin flesh from the skin and purée it in a food processor until smooth. Transfer the purée to a large sieve lined with a double layer of cheesecloth and let it drain for 2-3 hours until it is firm enough to hold its shape on a spoon.
Variation:
Substitute winter squash purée, such as butternut or acorn, for the pumpkin.
Makes 8 servings.
From THE HERBFARM COOKBOOK by Jerry Traunfeld.

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Chicken Gruyere Bisque
(Roselin32 offered this recipe)
(Note*** I made this recipe in January, and it is wonderful. I could not find Gruyere cheese at Meijer, so I used Jarlsberg, and it was very good. I also used lots more chicken than 2 oz. since we like our soups meaty. I also increased the carrot to 3 carrots)
4 T butter
½ c finely chopped onion
1 stalk finely chopped celery
2 carrots, peeled and grated
2 pints half-n-half
8 oz gruyere cheese, cubed
2 c cooked chicken, minced
Dash of white wine
1 tsp tarragon
In sauté pan, melt butter, sauté vegetables until soft. Remove from heat. In large saucepan heat 1 c half-n-half, add cheese and heat, stirring constantly until melted. Add Remaining half-n-half and heat thoroughly. Add vegetables and chicken, stir well and add wine and tarragon. Serves 6
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Pasta e Fagioli
(This recipe comes from Cindy-Mac from Louisiana)
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
3-4 cloves garlic, finely minced
2 tablespoons olive oil
about 2 cups canned tomatoes, broken up with a spoon (or 2 cups fresh diced)
3-4 cups chicken broth or water
1 can red kidney beans, rinsed & drained (or cannelloni beans)
1 - 1 1/2 cups ditali pasta or small shells (that’s approximate ... I usually use about 3 handfuls)
1/8 teaspoon crushed red pepper flakes, or to taste (optional)
coarse salt & fresh ground pepper
2-3 tablespoons fresh basil, chiffonade
In large saucepan sauté onion, celery, and carrots in olive oil till soft, about 8 minutes. Add garlic for 30 seconds, and then add tomatoes and chicken broth. Bring to a slow boil, add beans, pasta, red pepper flakes, and salt and pepper to taste. Cook until pasta is al dente, about 8-10 minutes. Add fresh basil just before removing from heat.
SERVE with freshly grated Parmesan or Parmigiano-Reggiano.

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Lasagna Soup
(This recipe comes from Shaun from Florida, from Cuisine at Home #54 )
makes 8 cups
1# bulk Italian sausage
2 cups onions, chopped
1 cup carrots, diced
2 cups mushrooms, sliced
2 Tbs. garlic, minced
4+ cups chicken broth
1 can (14 1/2oz.) Italian-style stewed tomatoes, chopped
1 can (10 3/4oz) tomato sauce
1 cup uncooked mafalda pasta
2 cups fresh spinach, chopped
1 cup provolone cheese or fresh mozzarella, diced
1/4 cup Parmesan cheese, shredded
4 tsp. thinly sliced fresh basil
Prep all ingredients.
Brown sausage in a large soup-pot over high heat.
Add onions and carrots; sauté 3 minutes.
Stir in mushrooms and garlic; sauté 3 minutes.
Add broth, stewed tomatoes, and tomato sauce, bring to a boil.
Drop in pasta and simmer until the pasta is done (+ - 10 minutes).
Stir in spinach and cook until wilted
Place 1/4 cup of the diced cheese into each soup bowl and pour soup on top. Garnish with Parmesan and basil shreds

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TEXAS TORTILLA SOUP (serves 6-8)
(The next 3 recipes come from Ginger St. Thomas)

One 3 lb chicken
10 cups water
2 onions, cut into halves
6 ribs celery, cut into halves
8 sprigs cilantro
4 chicken bouillon cubes
12 corn tortillas, torn
2 jalapenos, seeded & chopped
2 cloves garlic
Garnish: Fried corn tortilla strips, shredded Cheddar & Monterey Jack, chopped fresh cilantro. ~~
Rinse the chicken; combine the chicken, water, onions, celery, cilantro & bouillon cubes in a stockpot. Bring to a boil; reduce the heat. Simmer 1 hour or until the chicken is tender. Drain, reserving the stock & discarding the vegetables. Shred the chicken, discarding the skin & bones. Process 2 cups of the reserved stock, tortillas, jalapenos & garlic in a blender until pureed. Pour into the stockpot with the remaining stock. Stir in the chicken. Simmer over low heat 30 minutes or until slightly thickened, stirring occasionally. Ladle into soup bowls. Garnish each serving w/corn tortilla strips, Cheddar, Monterey Jack & cilantro. ~~
CREAMY POTATO SOUP (serves 6)

3 TBL butter
1/3 cup flour
4 slices bacon
3/4 cup chopped carrot
3/4 cup minced onion
1/2 cup chopped celery
1/3 cup minced green onions
1 tsp seasoned salt
1 tsp minced garlic
1/2 tsp white pepper
1/2 tsp black pepper
2 TBL olive oil
4 1/2 cups (1/2" cubes) peeled baking potatoes
2 2/3 cups whipping cream
2 cups water
2 tsp chicken bouillon granules
12 oz Swiss cheese, shredded
Heat the butter in a saucepan over low heat until melted. Stir in the flour. Cook until smooth or of roux consistency, stirring constantly. Fry the bacon in a heavy saucepan over medium heat until crisp; drain. Crumble the bacon. Combine the carrot, onion, celery, green onions, seasoned salt, garlic, white pepper & black pepper in a bowl & mix well. Sauté the vegetable mixture in the olive oil in a saucepan over medium-low heat until the vegetables are tender. Add the potatoes. Cook until the potatoes are tender, stirring occasionally. Add the whipping cream, water & bouillon granules gradually & mix well. Cook 5 minutes or until the bouillon granules dissolve, stirring constantly. Stir in the cheese. Add the roux & mix well. Simmer for 15 minutes, stirring occasionally. Ladle into soup bowls & sprinkle w/bacon.
HOMEMADE CHICKEN NOODLE SOUP (serves 6)
3-4 lb chicken
4 cups chicken broth
4 cups water
2 ribs celery, cut into halves
1 large onion, cut into quarters
1 carrot, peeled, cut into halves
1/4 cup parsley sprigs
1 tsp salt
1 tsp pepper
1 1/2 cups sliced celery
1 cup chopped onion
2 carrots, cut into 1" slices
1 tsp salt
1 tsp pepper
8 oz spaghetti, broken into 2" pieces
1/4 cup chopped fresh parsley
Rinse the chicken & discard the gizzard. Combine the chicken, broth, water 2 ribs celery, 1 onion, 1 carrot, parsley sprigs, 1 tsp salt & 1 tsp pepper in a stockpot. Bring to a boil over high heat; reduce heat. Simmer 45 minutes or until the chicken is tender.
Remove chicken to a platter, reserving the broth. Cool slightly. Chop the chicken, discarding the skin & bones. Strain the reserved broth through a fine mesh colander or cheesecloth into a bowl, discarding the vegetables. Skim the broth. Rinse the stockpot to remove any fat.
Return the broth to the pot. Bring the broth to a simmer. Add 1 1/2 cups celery, 1 cup onion, 2 carrots, 1 tsp. salt & 1 tsp pepper. Simmer 15 minutes, stirring occasionally. Stir in the spaghetti. Increase the heat to medium. Cook 8-10 minutes or until the pasta is tender, stirring occasionally. Stir in the chicken & parsley. May add additional water if needed for the desired consistency. Simmer just until heated through.
Ladle into soup bowls. Serve immediately. ~~
NOTE: May substitute 6 oz egg noodles for the spaghetti. Remove the noodles from the soup & store separately in the refrigerator or freezer as they will absorb all the broth.

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Broccoli Cheese Soup
(The next three recipes come from Becky Ca)
1 onion -- chopped
1/2 cup butter
1 package frozen chopped broccoli -- (16 ounce)
4 cans chicken broth -- (14.5 ounce)
1 loaf processed cheese food -- (1 pound) cubed
2 cups half and half
1 tablespoon minced garlic
2/3 cup cornstarch
1/2 cup water
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Add minced garlic and cook and stir until fragrant, about 2 minutes. 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 half and half. In a small bowl, stir cornstarch into water until dissolved. Mix into soup; cook and stir until thick.
Serving Ideas: Serve with croutons sprinkled over the top.

Sausage & Potato Soup

4 large baking potatoes (about 2 1/2 pounds) -- peeled and cubed
1 1/2 pounds kielbasa -- sliced
2 stalks celery -- sliced
2 medium carrots -- sliced
1 medium onion -- chopped
1/2 small head cabbage -- thinly sliced
2 chicken bouillon cube (or sub 2 cups broth
for 2 cups water)
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon ground pepper
1 cup half and half
1 cup light sour cream
6 1/2 cups water -- divided
1. In 4-quart saucepan over high heat, heat potatoes and 3 cups water to boiling. Reduce heat to low; cover and simmer 15 minutes or until tender. Do not drain - using hand mixer, puree potatoes and water.
2. In 8-quart Dutch oven or saucepot over medium-high heat, cook kielbasa, stirring frequently, until browned. Add celery, carrots, onion and cabbage and cook, stirring occasionally, until tender. Stir in pureed potatoes, bouillon, marjoram, salt, pepper and another 3 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes.
3. Stir in half-and-half and sour cream; heat through. (Do not boil, or mixture may curdle.)

My Best Clam Chowder
3 cans minced clams -- (6.5 ounce)
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
4 cups half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste
1 Drain juice from clams into a large skillet over the
onions, celery, potatoes and carrots. Add water to cover, and
cook over medium heat until tender.
2 Meanwhile, in a large, heavy saucepan, melt the butter
over medium heat. Whisk in flour until smooth. Whisk in
cream and stir constantly until thick and smooth. Stir in
vegetables and clam juice. Heat through, but do not boil.
3 Stir in clams just before serving. If they cook too
much they get tough. When clams are heated through, stir in
vinegar, and season with salt and pepper.

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Linda’s Chunky Tomato Basil Soup
(This recipe is from Lt Collins. The first recipe is her version of Le Madeleine’s Tomato Basil, and the second recipe is the original))
4 cups (8 to 10) tomatoes chopped or 4 cups canned whole tomatoes
4 cups tomato juice or V-8 juice (you can use spicy if you like a little heat)
1/4 cup finely cut sweet yellow onion
2 or 3 garlic cloves, minced
12-14 washed & dried basil leaves, chiffonade
1 cup heavy whipping cream
1/2 cup butter (1 whole stick)
Kosher Salt
Freshly ground white & black Pepper
Combine tomatoes, juice, onion and garlic in a large pan and simmer over medium-low heat for 30 minutes. Add basil, cream and butter and continue to heat over low heat. Add salt and pepper to taste. Garnish with fresh basil leaves. Serve with hot crusty French bread.
And here is the recipe for :
Le Madeleine’s Tomato Basil Soup
4 cups (8 to 10) tomatoes, peeled, cored, chopped or 4 cups canned whole tomatoes, crushed
4 cups tomato juice or mix of juice with vegetable or chicken stock
12-14 washed basil leaves
1 cup whipping cream
1/2 cup butter (1 whole stick)
Salt & Pepper
Combine tomatoes and juice in a large pan and simmer over medium-low heat for 30 minutes. Cool then put into blender or food processor along with basil to puree. Return to pan and add cream and butter over low heat to warm. Add salt and pepper to taste. Will serve approximately 6 to 8 people.

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Lentil and Vegetable Soup
(This recipe is from canarybird, from Tenerife, the Canary Islands)
lentils - 250 grams (slightly over 1 cup)
garlic - one whole head
onion - 1 large - quartered
Kasseler smoked pork chop - 1 large (or 250 grams other smoked pork or bacon)
ham or pork bone as for making stock
4 medium carrots - sliced into coins
2 stalks celery - diced
5 medium potatoes - peeled and cut into 8ths
6 flowerettes of cauliflower
green beans - handful sliced
tomato purée - small 4 oz tin
olive oil - 4 TBS
fresh garden herbs: 1 bay leaf, several sprigs thyme, Italian flat leaf parsley 2 or 3 sprigs
chicken stock 1 liter (4 cups) or water and 3 Knorr chicken stock cubes
salt & fresh ground pepper
water to cook lentils
vinegar - 1 tsp.
garlic croutons - optional garnish
Method:
1) Turn on oven to 350F. Put lentils in large heavy bottomed stew pot with water to cover plus about 2 inches, bring to boil and simmer 45 minutes. Check water level and add more as needed.
2) Meanwhile put whole head of garlic into shallow baking pan together with quartered onion, Kasseler or smoked pork and ham or pork bone, drizzle with olive oil and roast in oven at medium heat about 45 minutes.
3) Remove baking tray from oven when all is nicely browned and cut meat into small dice and add to lentil pot along with onion. Squeeze garlic from skin into lentil pot, adding ham/pork bone along with oil and juices scraped from roasting pan.
4) Add rest of vegetables to lentils, chicken stock (or water and stock cubes), tomato purée, fresh herbs and bay leaf, parsley - reserving one sprig, fresh ground pepper. Bring to boil and simmer about 1 hour until vegetables are done, adding more water if needed.
5) When vegetables are tender, remove ham/pork bones and any bare thyme stems from pot, check for flavor and add salt as needed. Add vinegar and stir.
6) Serve with a bit of chopped parsley and more fresh ground pepper. Homemade garlic croutons are also nice as a garnish.
Source: Recipe as I learned from a Mallorquin housewife years ago.

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SPICY CHEESEBURGER SOUP
(This recipe comes from my good friend Nancy, or wizardnm, from Lake Charlevoix, Michigan. I have eaten a number of her fabulous meals, and trust anything she cooks)
Combine the following in a large pan and cook until potatoes are tender:
2 C cubed potatoes (peeling optional)
1½ C water
2 carrots, grated
½ C chopped onion
½ C chopped green pepper
1 jalapeno pepper, chopped
1 clove garlic, minced
1 tsp salt
1 Tbsp beef bouillon granules
Brown and drain 1 lb.ground beef and stir into cooked potatoes.
Combine 2-1/2 cup milk and 3 Tbs. flour and stir into soup. Bring to a boil then reduce heat.
Stir ½ lb Velveeta Cheese, cubed and ½ tsp cayenne pepper into soup just until melted.
Top each serving with bacon crumbles, if desired.
Makes 4-6 servings
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Mini Meatball Soup/Italian Wedding Soup
(Offered by woodie2, who thinks both of the following recipes are fantastic)
(Recipe courtesy Rachael Ray)
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
1 pound triple washed fresh spinach, coarsely chopped
In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil.
When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes.
When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread
MEXICAN CHICKEN CORN CHOWDER
Serves: 6-8 (2 quarts)
(Note***This is an absolutely fabulous soup. I made this several weeks ago and we loved it.)
1-1/2 lb. boneless skinless chicken breasts
1/2 c. chopped onion
1 to 2 garlic cloves, minced
3 T. butter
2 chicken bouillon cubes (I use Better than Bouillon brand)
1 c. hot water
1 tsp. ground cumin
2 c. half-and-half cream
2 c. (8 oz.) shredded Monterey Jack or Cheddar cheese (I use Cheddar)
1 can (16 oz.) cream-style corn
1 can (16 oz.) regular corn
1 can (4 oz.) chopped green chilies, undrained
1 tsp. hot pepper sauce (I use more)
2 medium tomatoes, chopped
Fresh cilantro or parsley, optional
Cut chicken into small, bite-sized pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil.
Reduce heat, cover and simmer for 5 minutes.
Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.
Serve immediately; garnish with cilantro or parsley if desired.

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SOUPE AU PISTOU – makes 4 ½ quarts
(Recipe from Ruthanna)
½ lb. dried white kidney beans
¼ cup olive oil
2 cloves garlic, finely minced
1 ½ lb. zucchini
3 medium white turnips (1 lb.)
1 large potato
6 medium carrots (1 lb.)
2 large celery stalks with leaves
2 red onions
8 cups water, chicken broth or vegetable broth
1 cup dry white wine (optional)
1 peeled onion stuck with 4 cloves
1 whole bay leaf
1 can (1 lb.) diced tomatoes, undrained
2 tsp. dried basil leaves or 2 Tbs. minced fresh basil
1/8 tsp. dried hot pepper
1 ½ tsp. salt
2 Tbs. chopped fresh parsley
Soak beans overnight in cold water to cover. Next day, drain beans in colander and rinse under cold water. Prepare vegetables – dice zucchini, pare and dice turnips and potato into cubes, pare and thinly slice carrots, slice celery, coarsely chop the 2 red onions.
Heat oil in 6 qt. soup pot or Dutch oven over medium-low heat. Add garlic, zucchini, turnips, carrots, celery and chopped onions and sauté for about 10 minutes, stirring occasionally. Add beans, water or broth, wine and remaining ingredients except parsley.
Bring to boiling over medium heat; reduce heat, cover, and simmer for 2 hours or until beans are tender. To serve, remove whole onion and bay leaf and adjust seasoning. Stir in parsley. Flavor is even better the next day.
Notes: equivalent amount of fresh tomatoes can be used instead of canned. You can use canned and drained cannelloni or great northern beans instead of the dried. If so, follow direction but don’t add the beans and only simmer the soup for an hour. Then add the beans and cook another 15 minutes. Soup will stay nice for 4 or 5 days in fridge but is bad for freezing.
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Curried Cauliflower Soup
(The next five recipes come from Ann T, from Vancouver, British Columbia. Ann not only offers many, many great recipes, but she is a wealth of cooking information and advice.)

1 head of cauliflower
1 onion chopped
2 stalks celery chopped
2 cloves of garlic
parsley chopped
fresh thyme leaves
curry powder to taste
1/2 to 1 cup coconut milk
6 cups chicken broth
cilantro
Sauté onion, celery and garlic in butter until tender. Add
cauliflower, thyme, parsley, curry powder, broth. Season with salt and
pepper. Simmer until vegetables are cooked and the cauliflower has
started to break up. Add coconut milk and simmer for 5 minutes. Pour
into bowls and garnish with cilantro.
White Lady Chicken Soup
Adapted from the Shire House Restaurant
1/2 cup butter
6 large baking potatoes
3 onions
4 garlic cloves
2 parsnips
1/2 bottle Chablis
Chicken Broth
1 bay leaves
1/4 to 1/2 tsp tarragon
1/8 tsp nutmeg
1/8 tsp cayenne pepper
1 liter heavy cream
2 tablespoons parmesan cheese
1/2 cup sour cream
Sauté onions, garlic and parsnips in butter until tender. Add
potatoes, bay leaf, wine and chicken broth to cover. Simmer for
about 45 minutes. Strain saving broth. Puree vegetables in blender
or food processor until smooth. Add heavy cream, up to 3 cups to
loosen vegetables, Pour vegetable puree into pot and thin out to
desired thickness with reserved stock. Place over low heat. Add
tarragon, nutmeg and cayenne pepper.
To Garnish:
Whip one cup of cream and fold into sour cream. Fold in parmesan.
Fill shallow soup bowl and top with a dollop of sour cream mixture.
She Crab Soup

1 quart of milk/cream
6 tablespoons of butter
1/4 small onion
1/2 pound of crab meat
3 oz of roe or 2 hard cooked egg yolks
1/2 teaspoon paprika
1/2 cup flour
Sherry

Heat cream or milk.
Melt butter and sauté onion. Let simmer until soft and add crabmeat,
egg yolks or roe. Add flour, paprika, and cook 3 to 5 minutes. Do not let
flour brown. Add hot cream/milk and simmer 20 minutes. Add Sherry.
Serve additional sherry at the table for individual taste.
Optional:
Whip heavy cream and serve a dollop of cream in each bowl of soup.
Potato Vegetable Soup

Ingredients:
1-2 tablespoons olive oil or butter
1 small red bell pepper, diced
2 leeks, sliced,
2 celery stalks, diced
2 - 3 garlic cloves, minced
2 - 3 Russet potatoes cut into 1/2 inch cubes
1 tablespoons fresh thyme
pinch of cayenne pepper
1 teaspoon fresh rosemary
Salt and pepper to taste
1/2 cup white wine
5-6 cups chicken broth
1 cup sliced mushrooms
1 cup cream (optional)
Italian Parsley

Sauté leeks, celery and garlic in olive oil. Add the potatoes,
mushrooms and red pepper. Sauté for a few minutes and add the herbs.
Add the white wine and chicken broth and simmer until tender. Just
before serving add cream if using. Garnish with parsley.
Cream Of Mushroom Soup

2 to 3 cups Sliced mushrooms
1 large shallot minced
1 garlic clove, minced
3 to 4 tablespoons butter
2 tablespoons flour.
1 sprig of fresh thyme
1/4 - 1/2 teaspoon dried tarragon (optional)
3 to 4 tablespoons flour
2 to 4 cups chicken broth
1 to 2 cups milk or use cream for a richer soup (depending on how thick you like your soup)

Sauté sliced mushrooms in butter, add shallot, cook for a few minutes
being careful not to brown the shallots. Add the minced garlic and
sauté for one minute. Add a couple of tablespoons of flour and sauté
for a couple of minutes. Add the chicken broth and fresh thyme, bring
to a boil and then simmer for 20 minutes. Add the cream or milk and
simmer for a few more minutes.
Optional - Coarsely puree soup with a stick blender.
Serve with a dollop of crème fraise or a little Whipped cream blended with a little sour cream.

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Butternut Squash Soup
(This recipe comes from compumom, a good friend from Los Angeles. She visited me last August 2006 when I hosted the Canning Camp for the Cooking Forum.)
1 Tbs. Olive oil or butter
2-3 lbs Butternut squash, peeled, and diced into 1 inch chunks
3 large carrots chopped
1 medium onion chopped
1 Tbs. ginger(1"piece) or ginger, grated
2 quarts of vegetable stock or chicken stock or cold water (mixed chicken and veggie)
1 bunch parsley, chopped
Pinch of: nutmeg
Powdered ginger
Curry powder
Parmesan cheese
Heat the oil or butter over medium heat in a large saucepot, sauté the squash, carrots, onion and ginger for 3 minutes, until they are lightly browned. Add the stock and some orange zest (if desired) and bring to a boil. Lower to simmer and cook uncovered for 35-40 minutes, until the vegetables are tender. Add the parsley, nutmeg, salt, pepper, ginger and curry to taste. Puree the soup with a handheld immersion blender, food processor or regular blender until smooth and creamy. Soup can be garnished with fresh sage leaves and Parmesan Crostini.
Serves 4-6 people

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Leek and Potato Soup
(The following recipes are from San in Connecticut, whom we call San-ta, because she is always sending “foodie� surprises to people all over the forum)
Simmer together for 45 to 50 minutes until tender:
1# diced potatoes
3 or 4 sliced leeks (white parts only)
7 C chicken stock
1 tsp salt
a few grindings of black pepper
Puree in a food processor until fairly smooth (we like to leave a little texture). Can be served warm or cold, garnished with chopped parsley or basil (hot is much better in my opinion, and if you have some parmesan cheese that is getting a little dry, shave a few pieces on top of the soup just before serving.)


Mom's Parsley Soup
(San also offers this recipe. She says: The parsley soup has great flavor and can be served either hot or cold.)

Combine and simmer for about 30 minutes:
4 C diced potatoes (3 chef’s or 5 or 6 regular ones)
1 C diced onions
1/4 C butter
1/4 tsp curry powder
1 T Worcestershire sauce
1 ½ C water
After cooling the above mixture a little, pour it into a blender, adding about 1/2 C of milk and blend until it's VERY smooth.
Heat in a small saucepan:
2 ½ C chopped parsley
3 C chicken stock
(the parsley and stock can be put through a blender or blended with a "power stick" but I prefer to leave it with a little texture)
Stir the parsley/stock into the potato/stock, and season with salt and pepper. Check to see if it needs thinning with a little more milk. At this point, you can chill it or reheat just to the boiling point for serving. This will serve 8 easily.

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Tomato Basil Soup
(From arabellamiller: Here's one that always gets rave reviews.) It freezes beautifully, but if you're going to freeze, don't add the cream until you've reheated it. )
(The original recipe that came from The Daily Soup restaurant cookbook had no basil - although the title remains the same - so I added some. Sometimes I forget to add the brandy and it's still really good)
2 T butter
1 large onion, chopped
2 leeks, chopped
2 celery stalks, chopped
1 T sugar
2 tsp dried thyme
2 tsp basil
2 bay leaves
2 tsp salt
1/2 tsp ground black pepper
1/8 ts

[alexsmommy]

Wow, thanks for sharing - I am a big soup person and I'm looking forward to trying these. I'll be printing out this thread as soon as I get into the office.
Alaina
Alex Feb '03
and #2 in early summer '07

[LarsMal]

This is one of our favs. It is so easy and so yummy! For DS I will take the leftovers and grind it in the food processor and and add it to brown rice. He LOVES it!

It is an adapted vesion of Rachel Ray's "Salsa Stoup" from "365: No Repeats". To make it heartier you could add chicken or black beans as well.

Salsa Stoup:

2 tablespoons vegetable oil
2 jalepeno peppers (seeded and chopped)
2 green bell pepper
1 red pepper
1 onion
3 celery ribs
3 cloves garlic
1 can corn
salt and pepper to taste
1 28-ounce can chopped tomatoes
1 28-ounce can crushed tomatoes
2 cups vegetable or chicken stock

*Heat a medium soup pot over medium-high heat. Chop all vegetable (except for the corn) and add them to the 2 tablespoons of oil. Season with salt and pepper, and saute for about five minutes. Add all the tomatoes and stock and bring to a bubble. Add the corn last, reduce the heat and simmer.

* Serve with cheese quesadillas and sour cream.

It freezes really well, too.