Soups only please!

[louise]

Quick Red Bean Soup 6 ounces smoked sausage, andouille, or smoked ham, cut into small dice
2 teaspoons vegetable oil
3/4 cup chopped yellow onions
6 tablespoons chopped celery
6 tablespoons chopped green bell peppers
1 bay leaf
1/4 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon minced garlic
3 (16-ounce) cans cooked canned red beans
3 cups chicken stock or canned, low-sodium chicken broth
1 cup cooked long-grain white rice, for garnish
2 tablespoons chopped green onions, for garnish

In a Dutch oven or large pot over medium heat, cook the sausage until browned and the fat is rendered, about 5 minutes. Drain on paper towels and set aside.
To the fat in the pan, add the oil and heat over medium-high heat. Add the onions, celery, bell peppers, bay leaf, salt, and cayenne and cook, stirring, until the vegetables are soft, about 4 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the red beans and their juices, cooked sausage, and 3 cups of the chicken stock, stir well to mix, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until thick and reduced slightly, about 30 minutes, adding more stock as needed if the mixture gets too thick.

Remove from the heat and discard the bay leaf. (If desired, the soup can be pureed at this point using a hand-held immersion blender, or in batches in a food processor.)

To serve, ladle the soup into bowls and top each portion with 1 to 2 tablespoons of the cooked rice. Garish each serving with scallions and serve immediately.

[louise]

Ham and Split Pea Soup
1 pound dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons minced garlic
1 pound Smithfield ham, chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme
Parmesan Truffled Potato Chips, recipe follows

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.

Parmesan Truffled Potato Chips:
2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
4 cups vegetable oil, for frying
1/4 cup grated Parmesan
1 tablespoon truffle oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.

[louise]

Split Pea Soup with Ham Hocks
1/4 cup olive oil
1 large onion, finely diced
2 celery stalks, finely diced
2 carrots, finely diced
1-pound bag split peas, rinsed and picked through
1 1/2 pound smoked ham hock
2 quarts chicken stock, water, or combination
Salt and freshly ground black pepper


In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.

[AngelDance]

Cold Cucumber soup

4 avg cucumbers, peeled. seeded, and thinly sliced (or 2 long English cukes)
1 medium onion, thinly sliced
Chicken broth, enough to barely cover veggies in pot
1/4 tsp salt
5-6 grinds fresh black pepper
Juice of 1/2 lemon
1/2 - 1 tsp dried dill weed (twice that amt if using fresh)
1 pint sour cream

Place sliced cukes and onions in a 2 quart saucepan. Barely cover with chicken broth. Add salt and pepper. Cover pot and bring to a bare simmer over medium low heat. Cook until veggie are soft and transparent. Remove from heat and allow to cool.

Strain veggies, reserving liquid. Puree veggies in a blender until smooth. Add reserved liquid, lemon juice and dill weed. Add sour cream and whisk until all is evenly blended. Adjust seasonings. Refrigerate until ice cold.

This is very refreshing and delicious. For you canners out there, this can be prepared up to the point of adding the sour cream. Process @ 10 lbs pressure for 75 minutes for pints and 90 minutes for quarts. Then just open a jar, add the sour cream, chill and serve.

Enjoy!

Angel

[Lbuck]

Hamburger Soup (or any meat)

1 lb. of Hamburger (or any meat)
1c. chopped onion
1c. chopped potatoes
1c. chopped carrots
1c. chopped celery
1 can tomato Sauce or tomatoes
5c. water

salt and pepper to taste
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
2 T. boullion

After cooking add 1 c. each corn and peas Heat again until vegies are tender.

The beauty of any soup, is use anything you have on hand. Your choice of spices, vegies and meat. What's in your pantry?:lol:

[AngelDance]

There is also a good collection of soups, and recipes in general, in the Cookbook stickied at the top of the Kitchen main page.

I hope everyone who is posting recipes here is also copying and pasting those same recipes to the Cookbook. SheWoff did a lot of work creating it and pulling recipes from here to there.

happy cooking!

Angel

[Housekeeper]

Bean Soup

*all amounts are relative...adjust to taste.*

1 med onion, diced
2 large carrots, grated
1 small-med sweet potato, diced small
1 clove garlic, minced
2 stalks celery, sliced
1-2 cups cooked or canned beans...your favorite. I LOVE black eyed peas in this!!
water...amount to make it as soupy as you like
2-3 vegetable boullion cubes (or use canned/homemade vegetable stock in place of water)

Saute veggies in a little olive oil, until beginning to get tender. Add beans and saute 2-3 minutes longer. Add water or broth...salt/pepper to taste. Serve with warm homemade bread or make it thick like stew and serve over rice...YUMMY!!!!

[Housekeeper]

Cheesy potato/sausage soup

8T butter
8T flour
6 C milk
1/2 block of cream cheese, diced
about 8 oz shredded cheddar (american works fine also, velveeta will work in a pinch...my opinion, cheddar is better :smile: )
4-5 potatoes, cooked, peeled and diced
1 small onion, diced
1/2 lb (fully cooked) smoked sausage, keilbassa etc...whatever you like, cut into 1 inch slices
salt/pepper to taste.

Sautee onion and garlic in olive oil until just translucent. Set to side. In soup pot, melt butter. Add flour and cook until thickened. Add a little milk and whisk until smooth, then add in the rest of the milk, whisking so it gets no lumps. Cook over med-high heat until thickened, stirring frequently (will stick to the bottom of the pan if you don't !) Turn heat down to low. Add cheese and stir until melted. Add cooked potatoes, sausage and veggies. Cook over low heat until heated through. Salt/pepper to taste.

This soup takes watching, as it will scorch if you aren't careful, but its so good...thick, hearty and really filling!!!

This can be adapted, add cooked broccoli and chicken in place of sausage. Or leave out the cheese, add chopped chicken and sauteed mushrooms. Or add a bag of mixed vegetables (already cooked, great way to use up leftovers) in place of the sausage.

[Lbuck]

OLD-FASHIONED POTATO SOUP

4 Med. potatoes
1 Lg. onion, diced
1/2 c. diced celery
1 1/4 c. water
3 c. milk
2 tsp. salt
pepper to taste
2 Tab. minced parsley

Combine diced vegies and water.
Cover and simmer for 45 min. or until tender.
Rice vegies or put through a coarse sieve,
return to the water which they were cooked in.

Add milk, salt and pepper.
Reheat.
Cook bacon until crisp, pat dry.
Just before serving float parsley and crisp bacon to top.

6 servings

[Lbuck]

Mama's Feel Better Chicken Soup

10 c. chicken broth
1 lb. plucked, skinned and boned chicken, cut
into bite sized pieces
1 lg. onion, chopped fine
10 cloves garlic, minced up good
1 Tbs. oil
1 Lg. stalk celery, chopped medium
2 Lg. carrots, also chopped medium
up to 1 tsp. cayenne for favor
or pepper to taste

You'll need a nice plump young chicken. Don't use some big tough old rooter, cause chewing on that won't make anybody feel better.
Alphabet noodles are most recommended so the patient can spell out H-E-L-P if you add too much cayenne and garlic.

Get the fire good and hot and boil up your broth (substitute 10 cups of water mixed with 8 teas. of bouillon if you want). Meantime, fry the onion and garlic (use it all, now, some-body's sick and you don't want anybody else gettin' close enough to them to catch it), in the oil till the onions turn clear, then add the celery and carrots. Fry it all together for a few minutes, then drop it in your stock along with the chicken (make sure you pluck off all those little pinfeather 'cause chewin' on those won't make anybody feel any better, either), poultry seasoning and however much cayenne pepper you need, depending on how stuffed up the patient is.:lol:

Let it all simmer till the chicken and vegetables are cooked tender. If you didn't use bouillon, salt to taste. Add the noodles in the last 10 minutes.

[Emily]

Black Bean Chili - this is absolutely DELICIOUS! Everyone loves it.
You can tone it down by reducing the amount of Jalapenos and Poblano peppers.
I use one Jalapeno and 2 Poblano peppers


Ingredients



4 large poblano peppers
2 tablespoons extra-virgin olive oil (EVOO)
1 jalapeño pepper, seeded and finely chopped
1 large onion, chopped
4 garlic cloves, finely chopped or grated
Salt and freshly ground black pepper
2 15-ounce cans black beans, drained of half their liquid
2 tablespoons (a large palmful) chili powder
2 teaspoons (about half a palmful) ground cumin
1/2 teaspoon allspice (eyeball it)
1 bottle dark lager beer, such as Negro Modelo
1 15-ounce can (or half a 28-ounce can) crushed fire-roasted tomatoes
2 cups beef or vegetable stock (use vegetable to make it vegetarian)
Hot sauce, to taste
1/2 cup sour cream, for garnish


Yields: 6-8 servings


Preparation

Heat broiler to high.


Char the poblanos under the broiler so their skins blacken, 7-8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Once the peppers have cooled enough to handle, peel and seed them, then roughly chop them up and set them aside.


Place a medium-size pot over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the jalapeño, onion and garlic to the pan, and cook 6-7 minutes, until the veggies are tender. Season with salt and freshly ground black pepper, then add in the beer, scraping up any brown bits from the bottom of the pan. Cook a few minutes to reduce the liquid by half, then add the black beans and their liquid, the chopped poblanos, spices, crushed tomatoes and stock. Bring up to a bubble, then reduce the heat and simmer to thicken slightly, about 5 minutes. Adjust the seasoning with salt and freshly ground pepper as needed.

Serve the chili up and pass around sour cream at the table to top it with.

[momof23goats]

this is good too.

[Midnight Blue]

Mama's Feel Better Chicken Soup

10 c. chicken broth
1 lb. plucked, skinned and boned chicken, cut
into bite sized pieces
1 lg. onion, chopped fine
10 cloves garlic, minced up good
1 Tbs. oil
1 Lg. stalk celery, chopped medium
2 Lg. carrots, also chopped medium
up to 1 tsp. cayenne for favor
or pepper to taste

You'll need a nice plump young chicken. Don't use some big tough old rooter, cause chewing on that won't make anybody feel better.
Alphabet noodles are most recommended so the patient can spell out H-E-L-P if you add too much cayenne and garlic.

Get the fire good and hot and boil up your broth (substitute 10 cups of water mixed with 8 teas. of bouillon if you want). Meantime, fry the onion and garlic (use it all, now, some-body's sick and you don't want anybody else gettin' close enough to them to catch it), in the oil till the onions turn clear, then add the celery and carrots. Fry it all together for a few minutes, then drop it in your stock along with the chicken (make sure you pluck off all those little pinfeather 'cause chewin' on those won't make anybody feel any better, either), poultry seasoning and however much cayenne pepper you need, depending on how stuffed up the patient is.:lol:

Let it all simmer till the chicken and vegetables are cooked tender. If you didn't use bouillon, salt to taste. Add the noodles in the last 10 minutes.

Now this is what I'm talkin' about! When I posted my thread it was because I had just thought of it while I was here and didn't bother checking around first. D'OH! Thank you for this.

[SheWoff]

Dahlia asked if I could post some chowder recipes to keep the midwesterners entertained. These are all soups that our family has enjoyed. Some have been handed down, the others are from the 'Merrymeeting Merry Eating" cookbook. Chowders traditionally contain fish, and are thickened with either flour or crumbled crackers.

1. Traditional New England Chowder (fish and vegetable stew)

2lbs red potatoes, cleaned and cut in cubes
2 cups chopped onions
2 cups chopped carrots
1 cup sliced celery
1 Tbsp Old Bay seasoning
2 cups chicken broth
2-3 ears cooked corn in niblets (or 1 can corn)
1 1/2 pound white fish (cod, haddock) cut in one inch pieces
5 cups whole milk
1/3 cup flour
1 tsp salt
5-6 strips bacon

Fry bacon in large pot until crisp and drain. Reserve 1 tbsp fat and use to saute potatoes, onions, carrots and celery about 4-5 minutes until onions wilt. Add seasoning and chicken stock to pot. Bring to boil, reduce heat and cover, let simmer 10 minutes until vegetables are tender. Add corn, fish pieces, 4 cups milk to pot and return to simmer. Whisk flour into reserved 1 cup milk, then add to chowder. Add salt to taste. Cook additional 5-7 minutes until fish is cooked and chowder is thickened. Ladle into bowls, and sprinkle with crisped bacon. Serves 6-8 depending on how big your bowls are. Serve with crusty bread or traditional crackers.
If you are watching your carbs, you can substitute a cake of tofu cubed instead of the potatoes. Just add it when you put in the corn.


2. Red Fish Chowder (red refers to the tomato base, not the type of fish!)

1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves minced
2 cups fresh chopped tomatoes or 16 ounces canned tomato in juice, chopped
1 cup chicken broth
1/4 cup dry white wine
1/2 tsp dill weed
1 bay leaf
1 cup water
6 ounces chopped clams
1 1/2 pound white fish (cod, haddock) cut into pieces
salt and pepper to taste

Heat some oil in a pot and saute celery, carrots, onions, green pepper and garlic about 10 minutes until starting to get tender. Add tomatoes and juice, broth, wine and seasonings. Bring to a boil, then cover and simmer about 20 minutes. Add water and clams. Place fish on top and cook about 10 minutes until fish is done and flakes with a fork. Stir gently together to distribute fish. Remove bay leaf and serve. Will make about 4-6 portions.


3. Lobster Bisque (bisque is soup usually containing cream, milk, sour cream, etc)

1 quart milk
1 rib celery sliced
1 onion chopped
3 Tbsp butter
2 Tbsp flour
1 tsp salt
1 tsp paprika
meat from 5 one pound lobsters, or canned lobster about 12 ounces
1 cup sour cream
freshly minced chives for garnish

Scald milk with celery and onion. Strain and remove vegetables. Melt butter in pot, stir in flour, salt and paprika. Gradually blend in milk and cook, while stirring, until soup thickens slightly. Stir in lobster meat and sour cream and heat almost to boiling. Ladle into bowls and garnish with chopped chives. The flavor will be deeper if made a day in advance. Just wait to add the sour cream until the day you serve and put in when reheating.

===========================
#4 06-16-2008, 03:39 PM
Dahlia
Citizen Join Date: Feb 2008
Posts: 196



--------------------------------------------------------------------------------

Quick question, I am assuming that on the Red fish Chowder that the cod, or haddock that you add should be cooked first and then added in right? These look soooooo good....I might end up liking to cook if I get recipes like this...! I do like soups though..generally easy enough.

=====================

Dahlia,

The fish in the Red Fish Chowder does not have to be cooked first. Once the veggies are simmered and cooked through, you add the pieces of fish on top. The heated liquid and steam underneath will cook them very quickly, usually 8-10 minutes. Just flake them with a fork to make sure they are cooked all of the way through. The thinner the fish pieces, the faster they cook.

Hope you enjoy these recipes. I dont' usually make that much soup in the warm weather, but all of these are staples from fall to spring!

[SheWoff]

#1 06-14-2008, 06:17 PM
NorEaster
Citizen Join Date: Jan 2008
Posts: 58

New England Chowders (by request) Part 2

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4. Creamy Crab Soup

2 Tbsp butter
1 Tbsp onion chopped
1 Tbsp fresh parsley chopped
1 1/2 cups crabmeat
2 Tbsp flour
2 Cups chicken broth
2 Cups light cream
cayenne pepper and salt to taste

Melt butter in pot, add onion and saute until golden. Add parsley and crabmeat, stirring often, saute another 5 mintues. Add flour, stir and saute 3 minutes. Add chicken broth and simmer 20 minutes with cover on. Add cream and seasonings and heat until just warmed through. Makes about 4 servings.


5. Zucchini Tomato Bisque

2 cups chopped zucchini
1 cup chicken stock
1/2 cup tomato juice or fresh chopped tomato
1 Tbsp chopped onion
1/8 tsp basil
8 ounces cream cheese

Combine all ingredients in pot except cream cheese. Cover and simmer about 20 minutes. Put into blender or food processor, add softened cream cheese and process until smooth. Can be served hot or cold, makes 2-3 servings. (This is a nice way to use up some of those zucchini and tomatoes from the garden.)



6. Cream of Mushroom with Brie soup

1/4 cup unsalted butter
1 pound fresh mushrooms sliced
1 shallot chopped
1/2 medium onion chopped
1 1/2 cup chicken broth
3/4 cup port
1 cup heavy cream
nutmeg, black pepper, salt to season
4 ounces firm Brie cheese

Melt butter in pot, add mushrooms, shallot and onion. Saute until mushrooms begin to wilt and onions turn translucent. Add stock and wine, bring to boil and cook 2 minutes, stirring until thickened and smooth. Reduce heat and simmer 15 minutes. Add cream and seasonings to taste. Stir until well blended and ladle into 4 bowls. Divide brie cheese and place on top of soup, allow heat of soup to melt and soften cheese.

[SheWoff]

#1 06-14-2008, 06:28 PM
NorEaster
Citizen Join Date: Jan 2008
Posts: 58

New England Chowders (by request) Part 3

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7. Cream of Cauliflower Soup

1 large onion sliced
2 Tbsp butter
3 cups chicken broth
2 carrots sliced
1 medium head cauliflower cut into small pieces
1 cup half and half
1/2 tsp nutmeg
salt and pepper to taste
2 Tbsp dry sherry
1/4 cup fresh parsley

Saute onions in butter for 5 minutes until turning translucent. Pour in chicken broth. Bring to boil and add carrots and cauliflower. Cover and simmer until vegetables are tender. Puree soup in blender until smooth. Return to soup pot, add cream, nutmeg, salt, pepper and sherry. Heat to simmering and serve. Garnish with fresh parsley. Makes 6-8 portions.


8. Leek and Ham Chowder (not a true chowder because there is no fish, but still tasty)

5 Tbsp butter
1 pound fresh spinach chopped
4 large leeks, chopped
6 Tbsp flour
8 cups chicken broth
2 packages cream cheese (8 ounce each)
salt and pepper to taste
2 cups plain yogurt
4 egg yolks
2 cups coarsely chopped cooked ham
1 cup chopped fresh chives

Heat half the butter in pot, add spinach and leeks and saute until soft. Sprinkle in flour and cook for 2 minutes, stirring. Add chicken broth and cook until thickened. Simmer for 15 minutes. Mash the cream cheese in a bowl, add salt and pepper, and stir in yogurt and egg yolks. Beat until smooth. Carefully stir cheese mixture into soup and cook on low heat for 5 minutes, stirring constantly. Saute ham bits in rest of butter and add to soup. Garnish with chives, makes 6-8 servings.

[SheWoff]

#1 06-14-2008, 06:48 PM
NorEaster
Citizen Join Date: Jan 2008
Posts: 58

New England Chowders (by request) Part 4

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These last two are not traditionally from New England but are very yummy anyway.

9. Spinach and Pea Soup

4 Tsp extra virgin olive oil
1 medium onion chopped
1 garlic clove, minced
coarse salt and pepper to taste
2 cups chicken stock
1 pound fresh peas, shelled (makes about 1 cup)
6 cups fresh spinach leaves
1 1/2 tsp lemon juice
grated parmesan cheese (not the canned powder in container)

Heat oil in saucepan over medium heat. Add onion, garlic, 1/2 tsp salt and pinch of pepper. Cook about 3 minutes, then add stock and bring to a boil. Add peas and return to boil. Reduce heat and simmer until peas are tender and bright green, about 2-3 minutes. Add spinach leaves and cover. Stir occasionally and cook until leaves have wilted, again about 2-3 minutes. Puree pea mixture in blender, adding small amount of water as needed. Stir in 1 tsp lemon juice, 1/2 tsp salt and 1/8 tsp pepper. Ladle into 4 bowls, and grate parmesan cheese over top.


10. Miso Gorgonzola Soup

(this sounds weird, but always gets rave reviews when company comes. I often get asked for the recipe)

2 leeks
3 Tbsp butter
4 cups water
4-5 Tbsp miso (fresh from deli case or can use powder from soup mix)
1/2 to 2/3 pound gorgonzola cheese
1 package tofu cubed (about 12 ounces)
parsley or chives to garnish

Wash leeks and chop white and light green parts. Saute in butter in soup pot over medium heat until leeks just start to brown. Add water, miso paste and gorgonzola to pot. Bring to boil, stirring occasionally until cheese is melted. Add cubed tofu and puree soup in blender until smooth. Reheat and then serve. Garnish with parsley or chopped chives. Makes about 6 servings. The tofu gives this soup a nice silky texture without adding heavy cream or milk.

I often get asked to bring this to family gatherings. Even people who don't like blue cheeses love this soup (just don't tell them what's in it until they try the first spoonful!)

[Belle]

This seems to be a 'love it' or 'hate it' soup. The kids and I love it, but hubby hates it, so we usually have it for lunch. I like the fact that it's made from preps.

Salmon Bisque

1 (1 lb) can pink salmon
1 (15 oz) can diced tomatoes
1/2 cup chopped onion
6 TB butter
4 TB flour
3 cups milk (or 2 cans)
1 tsp salt
1/2 tsp paprika

Pick over salmon taking out big bones and skin. In a small saucepan, simmer salmon, tomatoes, and 2 cups water for 20 minutes.

Meanwhile, melt butter in large saucepan. Add onion and cook until onion is tender. Stir in flour and cook a minute or two. Stir in milk gradually; add salt and paprika. Cook stirring until smooth and boiling. Stir in salmon mixture gradually. Bring just to a boil; remove from heat.

[hunybee]

i never measure, and every time someone asks me to give them the recipe for something i have made, i just don't know how as every time i make something, it is just a little different depending on my mood. this is my attempt to actually write out a recipe for the first time. if it totally bombs, i'm sorry. i do much better right next to the person showing them how to do it. unless it is for show, i cook very...rustic. that means you don't be fussy about it. don't scrape or peel, just clean it well and in the pot it goes.


1 onion diced
1 carrot chopped
1 parsnip chopped
1 stalk celery chopped smaller as to cook through faster
2 cups chicken stock or water
1 cup apple juice or cider
1/2 cup V-8 juice or tomato juice
1/2 cup orange juice (if desired. some like it, some do not)
1 big hunk of bacon fat or some olive oil (enough to cook the veggies in. if you put "too much" in, who cares. it tastes good. you just don't want the exxon valdez)
2-3 good sized cloves of garlic smashed, diced, whatever
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp. nutmeg
1/2 tsp alspice
1/2 tsp ceyenne pepper
4-5 tblsp ground cumin (this is really to taste. i really like cumin)
2 cups (16 oz) pumpkin
salt and pepper to taste
cream or milk or half and half

optional topping

6 tblsp olive oil
6 large cloves garlic finely chopped
5 tblsp cumin
3 tblsp ground coriander
1/2 tsp ceyenne pepper
1 tblsp carraway seed whole or ground
fistfull of cilantro chopped
lemon juice
salt and pepper to taste

you will need a very good sized pot for this

over medium heat, cook all veggies until soft in bacon fat, cooking the garlic last as to not scorch it. after all veggies are soft but not fried, put in all the spices. put in just a spot of the chicken stock to keep the spices form sticking. after this has cooked for a minute or two, put in all the liquid. let simmer until liquid is cooked down about half. add pumpkin. if it is puree, then just cook till it is hot and starts to get bubbly. if you have chunks, put it in when you are cooking the other veggies.

using either a blender, or a hand held puree gadget, puree the mixture until smooth adding water or chicken stock as needed to make it easier to puree. when done, it will probably be pretty thick. return all of soup to the pot when done, and add the cream or milk until it is the desired taste and consistency. (you can use water if you are trying to not use the dairy) you want it to coat a wooden spoon when done. cover, and put aside

in a separate saucepan cook the garlic and the spices, except the cilantro, being careful not to scorch the mixture. when the garlic is soft, take off the burner and add the cilantro. add the lemon juice and salt and pepper to taste. mix well.

how it is normally presented, is to ladle the soup into the bowl, and then swirl the topping mixture on top. sometimes, i just put the whole mixture in the soup at the very end after the burner is turned off and mix it all together


this all looks much more complicated than it really is, and it is actually a very quick soup to make. i have made MANY variations of this, and have used cored whole apples skin and all in place of the apple juice. i have also used a blush wine in place of the stock or apple juice. it can be varied quite a bit. this is one of our favorites

i hope you enjoy it shewoff, and everyone else

[Housekeeper]

Oooh...Hunybee, this looks so good! I had a recipe similar but lost it...thanks for posting!!!

[DryRun]

Phyl's Chili

3 onions, peeled and chopped
5 cloves of garlic, peeled and chopped
2 T oil
2 lb lean hamburger or ground venison
1 1/2 T chili powder
1 1/2 T ground cumin
4 15oz cans Bush's Chili Beans Medium
15 oz can tomato sauce
2 cups water or beer

Saute onions and garlic in the oil. Set aside. Saute hamburger until no longer pink. Add chili powder and cumin and cook for 2 minutes more.

In a large pot, pour layers of the spiced meat, onions and cans of beans. Add the tomato sauce and water or beer and stir well. Simmer 45 minutes to 1 hour. Serve hot with tortilla chips, shredded sharp cheddar and a bottle of hot sauce. . . and of course more beer.

[DryRun]

Lentil Soup

3 medium onions, peeled and chopped
4 cloves garlic, peeled and chopped
2 medium carrots, peeled and diced small
2 stalks celery, diced small
3 T oil
1 lb brown lentils
4 - 15 oz cans chicken broth
bundle of fresh or homedried herbs - thyme, sage, marjoram
1/2 t. salt or to taste
pepper to taste
water or white wine as needed
1 package ~1 lb precooked smoked sausage

Saute onions, garlic, carrots and celery in oil until onions are translucent and other vegetables are soft. Pick over the lentils and place in the soup pot. Add three cans of chicken broth, the sauteed vegetables, and the herb bundle to the lentils. Simmer for one hour or until the lentils are soft, adding more chicken broth and water or white wine as needed. Chunk the smoked sausage into serving size pieces and heat in the lentil soup for about 10 minutes or until hot all through. Remove the herb bundle, correct the seasoning and serve.

[AngelDance]

Lentil Soup with Sausage

1 lb lentils
1/4 cup olive oil
3 onions, chopped
2 leeks, rinsed well and chopped (optional)
1 Tbsp chopped garlic
1 Tbsp fresh thyme, chopped
1 tsp ground cumin
8 stalks celery, chopped
3 cups sliced carrots
3 quarts chicken stock
1 can pureed tomatoes
1 lb keilbasa or Polish sausage, sliced
2 Tbsp red wine
Salt and pepper
shaved parmesan (garnish)

Saute onions and leeks in olive oil until golden. Season with salt and pepper. Add all other ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes or until lentils are as soft as you like. Garnish with shaved parmesan cheese on top of soup and serve with lots of crusty rustic bread with butter.

Angel

[RevDoc]

Smoked Oyster Cream Soup

Melt 1/3 stick of butter in a sauce pan

Saute 1/2 an onion, more or less chopped, in the butter

When the onion just starts to turn transparent, dump in:

1 cup or so of chicken broth, and bring to a boil.

Plop in 1 can of smoked oysters, rinsed, and reduce heat.

Add fresh cracked black pepper to taste.

Stir in a big dollop or two of fresh cream to taste and appearance.

Serve immediately in your best cream soup bowls as a first course, with Manzanilla Sherry or with a good Sauvignon Blanc as the fish course.
Prep. time: @ 5 minutes
Serves 2-6

I often throw in a bit of what ever is fresh in the garden; chopped chives, watercress, endive, chopped celery, etc. that is also being used in one of the other dishes, or salad, to tie the meal all together, a bit of a theme, if you catch my meaning.

[3-L's]

Black Bean Chili - this is absolutely DELICIOUS! Everyone loves it.
You can tone it down by reducing the amount of Jalapenos and Poblano peppers.
I use one Jalapeno and 2 Poblano peppers


Ingredients



4 large poblano peppers
2 tablespoons extra-virgin olive oil (EVOO)
1 jalapeño pepper, seeded and finely chopped
1 large onion, chopped
4 garlic cloves, finely chopped or grated
Salt and freshly ground black pepper
2 15-ounce cans black beans, drained of half their liquid
2 tablespoons (a large palmful) chili powder
2 teaspoons (about half a palmful) ground cumin
1/2 teaspoon allspice (eyeball it)
1 bottle dark lager beer, such as Negro Modelo
1 15-ounce can (or half a 28-ounce can) crushed fire-roasted tomatoes
2 cups beef or vegetable stock (use vegetable to make it vegetarian)
Hot sauce, to taste
1/2 cup sour cream, for garnish

Yields: 6-8 servings


Preparation

Heat broiler to high.


Char the poblanos under the broiler so their skins blacken, 7-8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Once the peppers have cooled enough to handle, peel and seed them, then roughly chop them up and set them aside.


Place a medium-size pot over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the jalapeño, onion and garlic to the pan, and cook 6-7 minutes, until the veggies are tender. Season with salt and freshly ground black pepper, then add in the beer, scraping up any brown bits from the bottom of the pan. Cook a few minutes to reduce the liquid by half, then add the black beans and their liquid, the chopped poblanos, spices, crushed tomatoes and stock. Bring up to a bubble, then reduce the heat and simmer to thicken slightly, about 5 minutes. Adjust the seasoning with salt and freshly ground pepper as needed.

Serve the chili up and pass around sour cream at the table to top it with.

Oh this sounds delicious. I am going to try this one for sure.....love black beans.

[Belle]

Spicy Cheeseburger Soup

1 lb. ground beef, cooked and drained
2 1/2 c. milk, divided
3 T. flour
8 oz. American cheese, cubed
1/4 to 1 t. cayenne pepper, optional

In a large saucepan, combine the first nine ingredients, bring to a boil, reduce heat, cover, and simmer for 15 - 20 minutes, or until potatoes are tender. Stir in beef and 2 cups milk. Heat through. Combine flour and remaining milk; stir until smooth, then gradually stir into soup. Bring to a boil, cook and stir for 2 minutes, or until thickened and bubbly. Reduce heat and stir in cheese until melted. Add cayenne, if desired.

Variation: For Bacon-Cheeseburger Soup, top each serving with cooked, crumbled bacon.

Taco Soup (7 can soup)

1 lb. ground beef
1 package taco seasoning (I use 2 T. homemade - recipe follows)
1 package RANCH dressing mix (Again, I use homemade - recipe follows)
1 can whole kernel corn
1 can chopped green chilies (hot or medium)
1 can chili hot beans 12 oz.
1 can kidney beans 12 oz.
1 can diced Rotel tomatoes with chilies (I substitute regular diced tomatoes and some jalapenos)
1 can diced stewed tomatoes
2 cans water (24 oz. of water)

Brown the beef, in a large soup pot, and add taco seasoning and Ranch dressing mix while simmering. Add remaining ingredients. Bring to a boil, reduce heat and simmer 30 minutes. Add salt and pepper to taste.

To serve, place a handful of Fritos in the bottom of the bowl, ladle soup over chips, top with shredded cheese and a dollop of sour cream. Eat. Get more and eat it, too.

Taco Seasoning

6 T. chili powder (I use Durkee's Hot Mexican Chili Powder)
4 1/2 T. cumin
5 T. paprika
3 T. onion powder
2 T. garlic powder
2 T. cornstarch
1 T. salt
1/2 - 1 t. cayenne pepper (more or less to taste)

Place all ingredients in a pint jar. Shake well.

Label and store at room temperature.

To prepare: Brown 1 pound of hamburger and drain, if necessary. Stir in 2 T. of Taco Mix and 1/2 cup water. Cook, stirring occasionally, until mixture gets as thick as you like it.

Ranch Dressing Mix

15 saltines
2 c. dry parsley
1/2 c. dry minced onion
1 t. dry dill weed
1/4 c. onion salt
1/4 c. garlic salt
1/4 c. onion powder
1/4 c. garlic powder

Powder crackers in blender or food processor. Add next 3 ingredients and blend again. Dump mixture into a bowl and add the remaining ingredients.

For dressing: 1 T. mix, 1c. mayo, 1 c. buttermilk, and 1 T. worcestershire sauce.

1 Tbsp. mix equals 1 envelope of store-bought mix. I use this in pasta salad, for oven roasted potatoes, for dip,etc.

[SheWoff]

Butternut squash soup

3 TBS butter
2 large onions
4 Cups Swanson's Chicken Broth
4 Cups butternut squash, diced and peeled
8 slices bacon
16 ounces sour cream

Heat butter in 6 quart sauce pot over medium heat. Add onions and cook until tender. Add broth and squash. Heat to boiling. Reduce heat to low and cook 30 minutes or until squash is tender. Pour 1/2 of the squash mix into blender and blend until smooth. Repeat with remaining squash mix. Return all to pot and stir in sour cream. Season to taste. Cook bacon until crisp. Drain. Crumble and use to top soup. Makes 6 servings.

This is a really good thick hearty soup that's perfect for a cold fall or winter evening!

She

[Summerthyme]

Here is THE best tomato soup recipe I've found. I am *not* a tomato soup fan... too much bland Campbells stuff as a kid, I suspect. This stuff... I eat. It *does* need to be pressure canned... the low acid onions and peppers are the reason. I copied it as it was written in my "Putting Food By" cookbook. But I use the Victorio strainer for the tomatoes, and this year I'll try doing all the veggies at once, and putting them all through it. The recipe makes about 4 1/2 quarts of soup. You simply heat and eat- don't dilute it to serve (although you could add a bit of heavy cream or evaporated milk to make a cream soup if you wished)

Summerthyme

Country Tomato Soup

Wash 1 peck (8 quarts) of ripe red tomatoes. Remove stems and cores and cut into pieces. In a large kettle, cook and stir the tomatoes until soft- about 15 minutes after they begin to simmer. Push the pulp and juice through a wire strainer or food mill to remove skins and seeds; return the puree to the kettle and keep it on low heat. (if you've got a Squeezo or Victorio strainer, you can skip removing the cores and stem ends... but you'll get better yields if you still cook the fruits before running them through. Easier job when they're cooked, too)

Finely chop (in a food processor if possible- you want this darn near pureed) 3 large onions and 2 green peppers. (if you've got colored sweet bell peppers use them instead- they'll add another measure of sweetness and flavor). Cook together in a frying pan until soft, in just enough water to keep from sticking. The recipe calls for pushing them through a sieve, but I found that finely chopping them in the food processor first was good.

Add to the pureed tomatoes in the kettle.

Mix together 3/4 cup sugar, 3 tablespoons of salt and 8 tablespoons (1/2 cup) cornstarch. Blend in 3 tablespoons of white vinegar an just enough more cool water or cool tomato juice to make a smooth paste. Pour slowly into the tomato mixture, stirring well all the while. (If you're not sure you've got all the lumps out, pour it through a sieve into the tomatoes) Heat to boiling and stir until the liquid clears. Pack hot into jars.

(on the vinegar.. I used my sweet purple basil vinegar rather than plain white vinegar, and I suspect it made a subtle, but important difference. It added a hint of instant spiciness. If you don't have any, you may want to try using a wine vinegar instead... anything except the harsh, typical distilled "white vinegar".)

To can the soup: Hot pack into clean hot jars, leaving 1/2" headroom for pints, or 1" headroom for quarts. Adjust the lids. Pressure can at 10# pressure for 20 minutes for pints, 30 minutes for quarts.

[Belle]

That sounds good, Summerthyme. I have just been making mine with a jar of homemade tomato juice. I bring it to a boil, then add some canned milk, salt and pepper. It tastes pretty much like Campbell's (I like Campbell's)

[3-L's]

Oh SheWolf,

You have outdone yourself!

I love cream soups......printing out your recipes as I type. :grin:

[Emily]

Oh this sounds delicious. I am going to try this one for sure.....love black beans.

It doesn't take long at all to put together once you have gathered the ingredients.

It only needs to simmer for about 10 minutes before serving so if you do decide you want to add anything to tweak it to your taste then there is always time.

I learned that using good quality black beans does matter and sticking with the lager beer as opposed to using just any beer also matters.

Let me know how it turns out. This has been tested on over 100 people from all walks of life and tastes and they all LOVED it without hesitation.

[Emily]

P.S. If it goes as well for you as it did for me, have copies of the recipe ready to pass out.

[Animal Lover]

4 cups peeled eggplant diced
2 small zucchini or other squashed not peeled but diced
4 fennel bulb sliced
5 gloves of smooshed garlic (not chopped)
about 1 tablespoon marjaroram (or italian spices if you like)
2 Bay leaves
2 cups of chicken broth
2 chopped tomatoes (put in when actual cooking is complete)
3 or 4 medium sized diced yukon gold or red bliss potatoes scrubbed, but not peeled.
Salt to taste about 2 teaspoons altogether

Sautee smooshed garlic in olive oil (about 1/4 cup) in heavy pot that has tight lid.
Then add all your veggies except the tomatoes (put those in when all else is cooked to your pleasure)

Cook at a simmer not quite a rolling boil. When done, add tomatoes and cook another 5 to ten minutes. May serve with croutons, crackers or toast. This is really yummy and makes a huge pot of soup. Really more like a stew and cooked chicken, pork, or hamburger could be added for those who like meat.

I hope you will enjoy this. I love it.

[3-L's]

Requesting recipe for

Broccoli/Cheese Soup.

I just love this stuff over at Sweet Tomatoes but would really like to be able to make it at home.

Do you have a good recipe for Broccoli/Cheese soup?

thanks

[Emily]

Requesting recipe for

Broccoli/Cheese Soup.

I just love this stuff over at Sweet Tomatoes but would really like to be able to make it at home.

Do you have a good recipe for Broccoli/Cheese soup?

thanks

I found these recipes for their soups:


Sweet Tomatoes Clam Chowder

Ease of Cooking: Beginner

Notes:
Sweet Tomatoes is a great salad bar and more restaurant. Everything is made fresh daily. This version of clam chowder features a nice Rosemary flavor, its unexpected, but really enhances the soup.

Ingredients:
3 Slices Lean Bacon (diced)
1/2 C. Diced Onion
2 C. Scaled Whole Milk
2 C. Potatoes Cut Julienne Style
1/2 C. Half and Half
1/4 tsp. Thyme Leaves
1/4 tsp. Finally Diced Fresh Rosemary
1/2 tsp. Celery Salt
1/4 tsp. Sugar
1 6 oz Can of Minced Clams


Preparation:
Cook potatoes until they are done but firm. Drain water off and set aside. Place 1 1/2 Cups milk and half and half into a saucepan on medium temperature and heat just until it starts to boil. Immediately remove from stove and set aside. Scalding milk will help prevent it from curdling. When the potatoes have cooked cut into large Julianne slices.

In large pan fry bacon on medium high temperature to render grease from bacon and when done carefully take bacon from pan and leave grease. Place onions in bacon drippings and sauté until clear. Add scalded milk, cooked
potatoes, clams with juice, and seasonings. Bring to a slow simmer and stir occasionally, cook for 25 - 30 minutes. Chowder may be thicken now by adding flour to 1/2 cup of milk mixing well and slowly adding to chowder and stirring constantly until thick as desired and creamy.


Sweet Tomatoes Cream of Broccoli Soup


Notes:
The Broccoli Soup rounds out our trip to Sweet Tomatoes. This is a lighter version of the soup than what we are used to. Please do not keep this soup for a long time, it will not hold as nicely as other soups do. It is lower in fat.


4 cups Fresh Broccoli Heads and Three Inches of Stalks (diced)
1/3 cup Yellow Onion (diced)
4 cups Water
3/4 teaspoon Celery Salt
1/4 teaspoon McCormick Seasonal
1/2 teaspoon Sugar
2 cups Low Fat Milk

Simmer Broccoli and onions in 4 cups of water until the broccoli and onions are tender. Remove 3/4 cups of broccoli heads and set aside. Cook the remainder of broccoli and onions until soft. Remove from heat and strain broccoli and onions.

In a blender pour remainder of broccoli and onions add celery salt,
seasonal, sugar and milk. Blend until all are smooth. Pour mixture into a saucepan, add the 3/4 cup of broccoli and simmer on a medium low setting for 20 - 25 minutes.

Great served with crusty hard rolls and a selection of cheeses.


__________________________________________________ __________________




Sweet Tomatoes Tomato and Onion Soup
====================================
1/4 cup olive oil
2-1/2 cups thinly sliced onions
2-1/2 cups diced fresh Romano tomatoes
4 cups tomato juice (NOT V-8
2 cups water
1-1/2 teaspoons celery salt
1 1/2 tablespoons diced fresh basil
3 teaspoons diced fresh oregano

In large soup pan on medium heat, simmer and stir onions until they turn transparent, but not brown. When onions are transparent, add tomato juice, water, celery salt, basil and oregano. Heat and stir occasionally the mixture for 20-25 minutes on medium heat. Add fresh tomatoes and simmer for 15-20 minutes longer. The fresh herbs definitely make the difference.

[Animal Lover]

Broccoli Cheese Soup:
Cook in a heavy pot on stove top.....I usually use a rather med. to gentle heat.
Large head of Broccoli chopped
One large sweet onion....I like Vidalia or red.....chopped fine
4-5 tablespoons butter with 1 tablespoon olive oil added so it won't burn the butter
cook until the veggies are soft, gently
Take off heat and stir in 4 tablespoons flour and add 4 cups chicken stock slowly, stirring all the while. Put back on heat and continue to stir until thickened. You may turn heat up now.
When thickened, add one cup of half and half or light cream
Add sharp chedder cheese that has been grated and stir in until melted (use a good quality, real chedder cheese. (you only get out, what you put in)
Now a good splash of good sherry wine. (the good drinking kind...Keep for cooking but not that stuff on the store cooking isle)
Add salt and pepper
Now, if you would like tomatoes, add a tablespoon or more of tomato paste stirred in slowly until mixed to your liking.
Taste and adjust seasoning.

You can use different flavors of chees too....depending on the types of cheese you and your family like. Swiss is good too.

Enjoy.

[3-L's]

Broccoli Cheese Soup:
Cook in a heavy pot on stove top.....I usually use a rather med. to gentle heat.
Large head of Broccoli chopped
One large sweet onion....I like Vidalia or red.....chopped fine
4-5 tablespoons butter with 1 tablespoon olive oil added so it won't burn the butter
cook until the veggies are soft, gently
Take off heat and stir in 4 tablespoons flour and add 4 cups chicken stock slowly, stirring all the while. Put back on heat and continue to stir until thickened. You may turn heat up now.
When thickened, add one cup of half and half or light cream
Add sharp chedder cheese that has been grated and stir in until melted (use a good quality, real chedder cheese. (you only get out, what you put in)
Now a good splash of good sherry wine. (the good drinking kind...Keep for cooking but not that stuff on the store cooking isle)
Add salt and pepper
Now, if you would like tomatoes, add a tablespoon or more of tomato paste stirred in slowly until mixed to your liking.
Taste and adjust seasoning.

You can use different flavors of chees too....depending on the types of cheese you and your family like. Swiss is good too.

Enjoy.

This sounds closest to what I imagine would be the ingredients in the soup......and it sounds just wonderful.

I will print and give it a try this week.

There is that sense in the air that fall is here or really close.....so I'm getting soup hungry.

Thanks for your post.

[Animal Lover]

Most welcome 3L. Hope you like it. I love soup. Real comforting and very nutritious too. My favorite, I guess would be corn chowder.

[Kittyknits]

Thank you to everyone for these great soup recipes. Now that it's getting cooler , I can't wait to try many, many of them!!

[Animal Lover]

1 lb. very lean hamburger in deep pan and cook til browned
1 Huge or 2 Med onions chopped and added to pan with some butter
2 stocks of celer chopped fine and added to pan and cook all of this
together till translucent.

Add: 1 Quart of beef stock

2 Teaspoons chopped garlic very fine
1 Teaspoon chopped fresh ginger root

2 Tablespoons of genuine asian oyster sauce (not flavored...get real stuff)
1 Tablespoon of Seasame Oil

Add at the last minute, One whole big bag of fresh bean sprouts don't let them get cooked ...just heated through

Taste for salt and pepper. I wait until the end as the oyster sauce is sometimes salty enough.

Heath thoroughly but do not let your bean sprouts cooks down.

This is truly yummy and nutritious too.

Enjoy.

[Belle]

Last night, on Diners, Drive-Ins, and Dives, one of the restaurants was serving Stuffed Pepper Soup. It sounded good, so, this morning, I went out to the garden and picked some banana peppers and made up my own recipe, following the list of ingredients in the stuffed pepper recipe I usually use (from Betty Crocker). It was a big hit at supper tonight! Here is my recipe for the soup.

Stuffed Pepper Soup

1 lb. ground beef
1 1/2 - 2 cups diced onion
1 1/2 - 2 cups diced sweet pepper (bell or banana)
1 t. minced garlic
1 quart tomato juice
1 cup water
1/2 cup rice, uncooked

Cook beef, onion, and pepper until meat is no longer pink and onion is clear. Stir in garlic and cook for a minute or so. Add remaining ingredients, bring to a boil, and cook until rice is tender. Season to taste with salt and pepper.

I doubled the amount of tomato juice, water, and rice, so it would make more. It worked just fine.

For a richer broth, add 1 t. instant coffee.

[Disastercat]

Animal Lover was your grandfather of German Swiss background? I'm asking because I've only known two other folks who made hamburger soup. One is my mom (and she got it from her mother as a family tradition) and an American friend in Ireland of German Swiss desent. My mother's family is partly German-Swiss, so I'm trying to sort of that may be where it came from? Other groups, like the Irish, make Meatball soup or stew but I've never run into just plain hamburger soup very often.

I hated this as a child, and can eat it as an adult, though I prefer the meatball version. Still some people love it, and it is a fast way to make a beef soup if you don't have stewing meat.

[Animal Lover]

Animal Lover was your grandfather of German Swiss background? I'm asking because I've only known two other folks who made hamburger soup. One is my mom (and she got it from her mother as a family tradition) and an American friend in Ireland of German Swiss desent. My mother's family is partly German-Swiss, so I'm trying to sort of that may be where it came from? Other groups, like the Irish, make Meatball soup or stew but I've never run into just plain hamburger soup very often.

I hated this as a child, and can eat it as an adult, though I prefer the meatball version. Still some people love it, and it is a fast way to make a beef soup if you don't have stewing meat.
:-D Hi, No my grandpa was all English background as was my grandmother. I was born during WWII and my grandparents raised me for the first 7 years along with great grandmothers (both sides) aunts and uncles. They took care of all of us. My father was in the war. My Grandpa never went anywhere without me and I still cook the way he taught me. We fished together, clamming, oystering, etc. He and my grandmother were probably some of the hardest working and most generous people in the world. They raised enough food to take care of a whole neighborhood of people and grandpa always took me with him to deliver his free food in a wheelbarrow. Mind you all the while he worked full time at the Naval Shipyard as a tool and die maker. Thanks for asking and I do hope you will try His soup, adjust to your taste and make it your own. Thats what I tell my kids. They all raise their own food now thank the good Lord. They will survive really difficult times better than most. Blessings. AL

[Disastercat]

Thanks Al, your grandfather reminds me of my best friend's grandfather when I was a tiny girl. "Gramps" as we all called him, had been a cook in the Navy during World War II and he did all the cooking while "Gran" raised her five grandchildren. He used to take us to movies on base and to look at ships at Long Beach Naval ship yard. If we were really good, he would let us touch one or two of his many tatoos. He was a wonderful man, I wish I had known him longer but we moved away when I was nine, I saw him once more when I was 18, but he passed away soon after.

I'll print out the recipe and see about the soup next time I have some leftover hambuger. I used the last bit last night for burrito filling, but the soup would be a nice Winter treat.

Thanks for sharing your story, I'll check with friends and see if the English make hamburger soup too. I haven't run into it, but I have a old English cook book that came with our house, it has a postcard with a recipe for ham cure dated 1898, so it has many forgotten English gems in it. Our house was the Church of Ireland rectory back then, so the family who lived here may have been from England.

I'll let you know what I find, I love hunting stuff up like this it is so much fun!

[Animal Lover]

Hi Again Disaster Cat, You would love what I found a long time ago at my mother's home after my step-dad passed away and it was my job to handle his estate for all the grandchildren. I found my GREAT-GRANDMOTHER'S COOKBOOK. All of it in her own handwriting in quill pen and ink. The pages are all falling apart but I found every page and have it all together. She even kept a record of what she sold each day as she raised her 13 children by baking for the country club people every single day. Oh, my how I loved that woman and she used to tell me that the mark of a good cook was making something that tasted wonderful out of almost nothing. She passed away at the age of 90. I am 68 almost 69, so you can imagine what a treasure these fallen pages are to me. She used to put all her baked goods on her buckboard, hitch up her horse Dolly, and deliver to the country club every single day of her children's lives. She was also know as the town doctor as she always knew how to take care of sick people naturally. A Christian who truly lived the life without talking about it. My favorite kind. LOL Hugs to all and their families, take care and be in good health. AL

[roamal]

Mine is sort of a "throw together" (not sure of exact amounts) but I love it because a lot of it is canned so easy to keep on hand. I make 2 huge pots of it at a time as my DH and 2 teenage sons will eat a TON of it :) I'll try and figure post this as if I were cooking 4 servings.

Garlic-approx 1 Tbsp
Butter-enough to brown garlic in

Chicken stock, canned broth, bouillion or 2 flavor packets from chicken Ramen (I have used all the above, both singly and in combination, and it all comes out fine). Figure about 32 oz of liquid. Add water to bouillion/ramen packets accordingly.

Cheese tortellini-you can use dried, fresh or frozen (I just get whatever's cheapest) Figure 1 bag for 4 servings.

1 cans stewed tomatoes-chop if whole. You can also use diced tomatoes (fresh or canned) and add Italian seasonings.

1 package spinach. I use the little boxes of the frozen chopped, but you could substitute with canned or fresh.

Brown garlic in butter in stockpot. Add chicken broth (or whatever you are using). Bring to a boil and add tortellini. Cook as per package directions (this will vary depending on the type you are using). About 5 minutes before tortellini is done add tomatoes (with liquid) and spinach and additional Italian seasonings if desired (or if using plain tomatoes). Let simmer for additional 10 minutes (minimum). I usually turn it off after about 15-20 and let it sit, then reheat before dinner. Gives it a chance for the flavors to "meld". Serve with french bread and parmesan cheese.

This soup (like many) is even better the next day-we even eat it cold!

You can also add leftover chicken pieces or cooked italian sausage chunks to it :)

[roamal]

Mine is sort of a "throw together" (not sure of exact amounts) but I love it because a lot of it is canned so easy to keep on hand. I make 2 huge pots of it at a time as my DH and 2 teenage sons will eat a TON of it :) I'll try and figure post this as if I were cooking 4 servings.

Garlic-approx 1 Tbsp
Butter-enough to brown garlic in

Chicken stock, canned broth, bouillion or 2 flavor packets from chicken Ramen (I have used all the above, both singly and in combination, and it all comes out fine). Figure about 32 oz of liquid. Add water to bouillion/ramen packets accordingly.

Cheese tortellini-you can use dried, fresh or frozen (I just get whatever's cheapest) Figure 1 bag for 4 servings.

1 cans stewed tomatoes-chop if whole. You can also use diced tomatoes (fresh or canned) and add Italian seasonings.

1 package spinach. I use the little boxes of the frozen chopped, but you could substitute with canned or fresh.

Brown garlic in butter in stockpot. Add chicken broth (or whatever you are using). Bring to a boil and add tortellini. Cook as per package directions (this will vary depending on the type you are using). About 5 minutes before tortellini is done add tomatoes (with liquid) and spinach and additional Italian seasonings if desired (or if using plain tomatoes). Let simmer for additional 10 minutes (minimum). I usually turn it off after about 15-20 and let it sit, then reheat before dinner. Gives it a chance for the flavors to "meld". Serve with french bread and parmesan cheese.

This soup (like many) is even better the next day-we even eat it cold!

You can also add leftover chicken pieces or cooked italian sausage chunks to it :)

[BeWell]

Made this very simple soup the other night and it was very good. I was canning tomato sauce and the tomatoes were very juicey, so I cut them in pieces in a big bowl, let the juice come out, and poured it into jars (actually over a couple of days. I wound up with about three quarts of thin tomato juice.

I sauteed a half or so onion diced, in some ghee, then added a couple tablespoons of dried mixed soup vegies I had on had, then added most of the tomato juice, two pinches each marjoram and basil, some salt and black pepper. Brought it to a low boil. Then I added about 1/2 (?) of white flour to the two or three cups of reserved juice, whisked it, added to the hot soup mixture, whisked it again, and simmered just for a few minutes. It was very yummy - oh, I also added maybe 1 tablespoon raw sugar.

So the next batch of tomatoes I canned I just strained 'em and canned them as is, with a tiny bit of marjoram and basil and salt and citric acid, so they can be soup later if I want. I water bathed that batch for 30 minutes - does anyone think that excessive? Could I do it less time?

Going to do a lot more with the tomatoes I just bought (40 cents a pound). Way easier than making sauce or chutney, might do some of that too.

[Animal Lover]

Just made this pea soup yesterday. Awesome and will share with friends as I made so much, but it was totally delicious. AL

[angelwing]

OK I am putting in a request, if I may: Borsch!

My mother would make it, but there were never ever any measurements (it took me a long time to get my coleslaw to taste like her coleslaw!)but I do remember there was no meat in it and no other veggies in it but just red beets

If anyone has a recipe with measurements I would greatly appreciate it!

[GoodEnergy]

French Springtime Soup

5 medium potatoes
2 carrots, sliced
1 medium onion, chopped
1 pound Fresh spinach, or 2 pkg frozen chopped spinach
1 pound Fresh asparagus or 2 pkg frozen
1/2 cup rice, uncooked
1 pint heavy cream
1 TBS. salt, or more to taste

In a large stockpot, bring 3 quarts of water to a boil. Add carrots and boil for 5 min. Add potatoes and onions and cook 15 more min. Add spinach and cook 5 more min. Add asparagus and cook 10 more min or until all ingredients are tender. Add cream and salt and serve. Makes about 12 servings. Freezes well.

[Southwind]

I just made this yesterday. Serious yum!

BUTTERNUT SQUASH SOUP

1 5lb butternut squash, steamed or baked til soft
1 & 1/2 lbs red delicious apples, peeled, cored baked or steamed
1/3 c. maple syrup
1 c. butter
2 quarts chicken stock
1 pt. light cream or half n half
1 inch long stick of cinnamon

Puree squash and apples. Add them and stock to a large pot. Add butter, stick cinnamon, maple syrup and 1/4 tsp nutmeg. Heat through. Remove cinnamon stick. Add cream last and serve.

[Animal Lover]

Thanks She, You and I make our chowders pretty much the same way. I am a big lover of them. I will enjoy yours too. AL

[roamal]

1 C chopped onion Saute onion and garlic in oil or butter in large stockpot until tender

2 T minced garlic

I T oil or butter


1 15-19 oz can of beans (cannelini, kidney,whatever you like. I used black beans that I drained and rinsed but you may want to add the juice)

32 oz chicken broth (I used 4 t. chicken bouillion and 32 oz water)

16 oz. frozen meatballs (or make your own-recipe at bottom)

2 14.5 oz cans diced Italian tomatoes (not stewed) Do not drain

1 can "Veg-all" mixed vegetables

2 T. tomato paste

1/2 t crushed red pepper or pepper flakes

1 C ditalini or other small pasta


Add broth and beans to pot. Bring to a boil over med-high heat.

Add meatballs, tomatoes, veg-all, tomato paste and red pepper. Mix and bring back to a boil. Add pasta, cook until tender, stirring frequently. I let simmer after "done" for hours and it just got better :)



Meatballs-

1/4 C breadcrumbs & 1/2 C milk. Mix, then let stand until crumbs absorb milk (about 5 minutes).

Add 1 egg and 1/3 C grated parmesan cheese. Mix into 1 lb. ground beef. I also add a bit of italian seasoning and garlic, etc to the mix.

I normally cook these in bigger meatballs directly in my sauce. For this recipe I made into smaller balls and baked them in the oven on a meat rack at 350* for about 30 minutes (until done and somewhat "dry" as I did not want them to make the soup greasy)

[roamal]

BTW-very good with no meatballs also :)

[Animal Lover]

I Made Your Pea Soup Today, Louise. Yummy And I Will Share It As There Are Only The Two Of Us. Al

[lwseeker]

Asparagus Soup

2 quart jars asparagus stem chunks --Put in blender and get them like a smoothie
1 quart jar of chicken broth
1 quart jar of asparagus tops in 1 inch pieces (the flowers)
a cup or two of ½ and ½ or cream
a chunk of butter—maybe a couple of tablespoons?
Optional additions:
Ham, sausage or bacon chunks

Add all of this to a pot cook and eat.
Tastes better the 2nd day.

[iasmin]

Every so often a simple recipe comes along that rocks your world. This was one of them for our family. I had just made some homemade broth and rather than freeze it, like I usually do, I actually had an immediate plan for it. I’m trying to work through some flour that’s a little past its prime, but still fairly tasty. And I had vegetables from the farmer’s market to use up. I wasn’t thinking chicken and dumplings when I went into the kitchen, though. I actually thought I was going in to make a cream of potato soup. Sometimes you just never know what the kitchen will produce.


Ingredients
For the stew


1/2 cup fresh corn kernels
3/4 cup fresh peas
1 1/2 cup chopped leek (about 6 inches of the white and very light green from one medium leek)
1 1/2 cup chopped carrots (about 4 small to medium)
6-8 cups very flavorful homemade chicken broth
2 tablespoons flour

For the dumplings


2 cups flour
1/2 cup cornmeal
2 tablespoons unflavored brown rice powder (optional)
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/2 cups milk
1 whole egg, lightly beaten

Instructions


Place the broth in a stock pot, reserving about 3/4 cup.
Add the vegetables to the broth and simmer, covered, for 15 minutes.
While the vegetables are simmering, combine the reserved broth and the 2 tablespoons of flour and set aside.
Also while the vegetables are simmering, combine the dry dumpling ingredients from the flour to the baking powder, and whisk to thoroughly combine. Set aside.
Combine the milk and the lightly beaten egg and set aside.
After the vegetables have been simmering for 15 minutes, stir in the broth-flour slurry and recover, simmering for approximately another 15 minutes or until the vegetables are tender and the broth slightly thickened.
When the vegetables are tender, fold the egg-milk mixture into the dumpling flour mix, stirring only for as long as it takes to moisten all the dry ingredients. There will still be lumps in the dough!
Using a large spoon, dip the spoon in the simmering broth then drop a spoonful at the edge of the stockpot. Repeat this process, of wetting the spoon in the broth and dropping a spoonful of dough into the pot until all the dough is placed in the stock.
Cover tightly, reduce the heat on the pot very slightly, and DON’T OPEN THE POT again for another 20 minutes, no matter how much you want to look. Some of the stock may escape during this time. Don’t open the pot. Reduce the heat again, very slightly, to avoid more boil-overs.
To serve, scoop out a section of dumpling and place it in a large bowl, then ladle the stew over the top (as shown in the picture above).

Notes
One of the main things you’ll notice about this recipe is that I’ve not included chicken meat in it. The broth I used was a very flavorful one made from a meaty carcass. Once the broth was made, however, the meat was spent and I didn’t have any extra to spare. I added brown rice powder to the dumpling mix to increase the protein count in the dish and to give the dumplings a little more toothy texture. We’re also trying to limit our meat consumption. If you’d like adding meat to this dish, consider adding a cup of leftover chicken that you’ve picked off a carcass that won’t be used for broth.

Flavorful broth itself is imperative. In addition to the lack of meat in this recipe, you’ll also notice a complete lack of spices and salt. My broth is made from weekly scraps from other dinners. At preparation time, the broth sits in the crockpot with a host of spices and seasonings for several hours. Seasoning the chicken dumpling stew would, in essence, overseason it when using the broth prepared in this manner. If you only have boxed or canned broth, consider adding a combination of oregano, sage, parsley, thyme, salt, and pepper to the broth with the vegetables. Fresh herbs provide the best flavor, but dried will work as well.

The steps for adding the dumpling dough to the stew are a secret my mother-in-law taught me. By dipping a large spoon into the broth first, you coat it, making it easier for the dough to slide off without sticking at all. Once in the stew, the dumplings will crowd the pan. They may even cause the broth to boil over a little if the simmering is too strong. It’s critical to keep the lid on or the dumplings may not cook all the way through. Reduce the heat by incredibly small increments until you reach a point where the stew doesn’t boil over. You may end up cleaning more of your stove than you’d originally intended, but you won’t be eating goopy lumps if you keep the top on the pan and the dumplings remained undisturbed.

[Jubilee on Earth]

Greek Chicken Lemon Rice Soup (my fave when I'm sick -- good vitamin C!)



8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup chopped onion
4 tablespoons chicken base granules
1/2 teaspoon ground white pepper (black pepper is fine if you don't have white)
1/2 cup butter, separated
1/4 cup all-purpose flour
1/2 cup whole milk or heavy cream
1 1/2 cups cooked white rice
1 cup diced, cooked chicken meat
5-10 slices lemon
6 egg yolks

(For those who want it more "from scratch," simply take two chicken breasts on the bone and boil for about 90 minutes in 8 cups of water to make a homemade stock, instead of store-bought broth. Just be sure to skim off the fat, and remove skin before piecing up the chicken for the remainder of the soup.)



In a large pot, combine the chicken broth, lemon juice, soup base and pepper. Bring to a boil on high, then simmer for 20 minutes.
In a separate frying pan, melt 1/4 of the butter and saute the onions until translucent. Empty into the stockpot. Then add the rest of the butter to the hot frying pan that you just cooked the onions in. Stir in flour to make a roux, keeping over med heat (and stirring frequently) for about 10 minutes. Gradually add the roux to the soup mixture in stock pot. Simmer for 10 minutes more.
Meanwhile, beat the egg yolks until light in color. Then beat in cream/milk. Gradually add some of the hot soup to the egg yolks, stirring constantly (about a cup or so). Return the egg/milk mixture to the soup pot and heat through. Lastly, add the cooked rice and chicken and simmer for another ten minutes. Garnish with lemon slices, and add salt/pepper to taste.

(Hint: sometimes it comes out a great, creamy consistency... and other times it doesn't. I don't know what happens between one time and the next, but if I need to I do add a can of Campbell's Cream of Chicken Soup for extra consistency.)

Enjoy!

[TCPatriot]

Anyone have a recipe for a good potato/leek soup?

[Jubilee on Earth]

Anyone have a recipe for a good potato/leek soup?


Here's an easy one that I've made twice before, and it turned out pretty nicely:


POTATO LEEK SOUP


Ingredients:



3 tablespoons butter
3 leeks, sliced
1 small onion, chopped finely
2 cloves of minced garlic
salt and pepper to taste (I like to use a mixed peppercorn grinder)
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced (regular white or redskin are fine, too)
1 cup heavy cream
1/2 teaspoon each of these herbs (dried): parsley, rosemary, thyme, chives



Directions



Melt butter in a large saucepan over medium heat then add onions, garlic and leeks. Add salt and pepper, then cook until onions are limp and just slightly brown (stirring frequently, about 15 minutes).
In a separate soup/stock pot, put in the potatoes and add the broth, the herbs, the cornstarch and the sauteed onions/leeks and bring to a boil. Continue cooking over medium heat until the potatoes are tender. Using a potato masher (or other utensil) mash and stir the potatoes until the desired consistency is reached. (I like mine roughly mashed, so that there are lumps of potato.) As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with additional salt and pepper before serving if needed.


Notes:

*Make sure to clean the leeks thoroughly and slice only the white and light green part of the leeks.

**You don’t need to peel the potatoes as the peels add to the great rustic texture of the soup. But make sure to scrub them well before hand.

***Although the recipe calls for chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.

**** Milk can also be used instead of cream.

[packyderms_wife]

French Lentil Soup

This is my version of the recipe!

1 cup french lentils - yes they are different they are not gritty like regular lentils.
1 ham bone, pork butt bone, smoked shank, bits of bacon, or some salt pork.
4 carrots
1 onion - small to medium in size
Salt
Pepper

I had a bone that was left over from a Boston Pork Butt Roast that still had quite a bit of meat on it. I boiled it up with the carrots, and onion. Salt and Pepper to taste.

After you simmer that down for two hours or so the meat is fork tender remove the bone from the soup stock. Add 1 cup of lentils to about 4 cups or more if you like it liquidy, of soup stock. Cook 30-45 minutes.

Tastes better the second day.

The lentils will have a smooth creamy texture inside but you will still need to "pop" them with your teeth as the skin is different. From what I've read in my lentil cookbook and online this is typical of french lentils.

Kimberly

[packyderms_wife]

Here's an easy one that I've made twice before, and it turned out pretty nicely:


**** Milk can also be used instead of cream.

We leave out the dairy and add extra potatoes! :mrgreen:

Btw this recipe may be canned, leave out the dairy of course, pints and quarts 45 minutes (I do believe it is) in the pressure canner.

Kimberly

[Michelle_3kds]

-You can make this with pantry items only...fast and the kids love it.

Chicken Tortilla Soup
1 pint can chicken (or use any canned chicken)
1 Qt chicken broth
1 can Rotel tomatoes
1-2T dried red pepper
1-2 cans black beans
1 C corn
1/2-1C cooked rice
1 tsp dried Ancho chile

-mix it all together, heat and serve. This is a very forgiving recipe, substitute and change amounts of anything and it still tastes great. I serve with corn tortillas I spray with oil and bake to crispness or taco chips.

[just me]

In the winter I make a pantry soup like this:

Vege/Beef soup

left over roast / beef
left over beef stock
1 pt corn
1 pt green beans
1 pt tomatoes
1 qt potatoes (you can use a pt instead - I like lots of potatoes)
Bay leaf
salt & pepper
maybe worchestershire sauce if you have to water down the stock
water as necessary


Put everything in a pan (or crock pot on low). If you need it quickly, just heat everything through for about 15 minutes or turn the crock pot way down for later. With fresh bread, it makes a really hearty meal.

[roamal]

Bringing this to the top for TNHermit :)

[Nicole]

Tossed together Veggie Beef Soup
(Good with freeze dried veggies)

1 lb hamburger (or any other meat you have on hand)
1 med onion chopped
1 clove garlic minced
2 cans mixed veggies
1 can stewed tomatoes
1 small can of mushrooms
2 cans of V8 juce
salt, pepper and Italian seasoning to taste

Brown hamburger, garlic and onion in the bottom of a good sized pot, then dump every thing in and let simmer for about 15 min.

[Rick2Gun]

Rick’s Guaranteed Fish Chowder


Ver.3 / Rev. 4



Mary Bragg at the Chamber of Commerce office in Hampton, NH asked me if I had a good fish chowder recipe. I knew she came from an old seafaring family and I was ashamed to admit I did not have one. She started to quiz me about what I put in it. I told her that some of the ingredients were secret but since she was such a good friend, I would give her a copy.



Over the course of the next couple of weeks, and with Lynda sampling all the variations, we came up with what was finally given to Mary. When she got her copy, she asked, "Will I like this?" I replied, "It’s guaranteed Mary". And that's how it got its name.



Fish chowder is another really easy meal to make. The fish you use Doesn't have to be the increasingly expensive Haddock. Codfish makes a fine substitute here on the New England coast as well as the economical Pollock.



1 stick of butter 1 large yellow onion


3 stalks celery 1 teas. Seasoned pepper


1 can of tuna fish (white meat in water; this is the secret)


One, 11 oz. can of corn nibblets, drained


One and one half quarts of any combination of half & half


Light cream or whole milk


One or two pounds of uncooked fish cut into one inch cubes.


4 or 5 medium partially boiled potatoes ¼ inch dice or larger


2 bay leaves


2, teaspoons of ground coriander



Sauté finely chopped onions and celery in the butter for 8 to 10 minutes.



Add all of the other ingredients and the precooked potatoes.


When the mixture comes back up to temperature, add the cubed fish. Simmer for about 30 minutes to allow the fish to cook.


Remove the bay leaves before serving. A sprinkle of ground


Coriander or fresh Parsley should be added as a garnish when serving-


Do not allow the chowder to boil. Add more salt and pepper as needed. If you want a thicker stock add some Gold Medal “Wondra” Flour or small amounts of cornstarch.

[bill]

I take some cubed diced potatoes carrots, onion, broccoli, califlower, corn, peas. simmer all till vegs. tender. in another pan I make a rough out of butter & flour. You can use any kind of Cheese you like I prefer velveta, it melts smooth and creamy. then I add some shredded chedder, it makes a very good flavored sauce, then I add the cheese sauce to the soup and simmer for a while to thicken. depending on your taste add what seasoning you like ( my grand kids like it bland) Young kids have no taste anyway. hope you like it as much as we do.

[Biblebeliever]

Cook some bacon [one half pound or quarter diced], and drain,

Add some onions, garlic, diced carrots, diced celery, Kale..

I like to sautee everything a bit then add one of those very large cans of chicken broth, add in one can of butter beans.

Simmer for at least half an hour, taste.

It is very good.

:-P

[rafter]

This is the best tortilla soup I have ever had regardless of the number of calories in it. The pumpkin sounds weird, but it really works and gives the soup a rich, thick substance.

Ingredients

5 cups Fat Free Chicken Broth
1 1/4 cup Chopped Celery
1/2 cup Chopped Onion
3 cup Green Enchilada Sauce
1 15oz can Pure Pumpkin
10 oz Cooked and chopped Boneless Skinless Chicken Breast
1 cup Frozen Corn
Chopped roasted green chilies
season with smoke paprika and cumin
2 Low carb tortillas in small pieces *toasted is also good

--topping optional
Fat Free Shredded Cheese


Directions



Directions:

I "fried" the chicken on a pam sprayed skilled to make the outside of the chicken a little crispy.

In a large pot, bring broth to a boil. Add celery and onion, and simmer for about 5 minutes, until slightly tender.

Add enchilada sauce and pumpkin. Once soup returns to a low boil, add cut up chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout. Add chilies and seasoning.

Add tortilla pieces before serving.

You can add Fat Free Shredded Cheddar and hot sauce, just add the calories too.

Calories of soup :116 per one cup serving.

[A Simple Pine Box]

3 large onions sliced thin
2 tbls butter
2 tbs bouillion = 6 cubes
4 cups hot water
1 tsp Worcheshire Sauce
1/2 tsp salt

Cover and cook on low 4-6 hours. Serves 6.

Recipe fits large crockpot, half the recipe for smaller crocks.



I also add a couple tablespoons dehydrated beef granules (homemade) for extra flavor.

[manikindwarf]

Polish Beet Borsht soup

I remember my old polish great aunt made this. Either cook up some
fresh beets, use a can from the store, or use your canned. I don't can
since i'm too lazy...i just dry things cuz it's easier. So my friend gave me a bunch of beets she canned and when in a hurry i just dump the
whole thing in a pot. Heat up, add lemon, salt, pepper, then when hot,
but not boiling add a big cup or more of sour cream. Stir good. Then
either eat as is or what my aunt would do is pour the beet soup over
some cooked noodles. Yummy. The more lemon the better it tastes.
It needs to have a ZING to it to taste good.

[bill]

The one thing I have out is add any thing you want i have tried all kinds , I stared with stock and start adding what ever i can find . Some times i get a realy good soup, other times a mess that even the dog won't eat, that when i suffer big time, because i don't like to waste food. I make a chicken soup i start with chicken with bones and skin on,simmer 1hr. let chicken cool so you can peel and debone. then i start with onions an celery carrots add napa cabbage dried tomatos sliced mushrooms and finally i add small pasta. I personally like the little pasta nuggets or abc's. just add what you like. you are the judge. I find that when nothing else sounds good then soup is the answer. Ithink all the good people for the recipes that i've gotten off this site. THANK YOU,BILL:-D

[Aunt Hazel]

Creamy Potato Soup

In a stock pot fill 1/2 full with peeled and diced potatoes might be 5 pounds, depends on the size of your pot.

Chop 2 large onions and place in pot over the potatoes.

Cover the potatoes and onions with just enough filtered water to have an inch of water over the veggies.

Add dry parsley and dill about a tsp of each, I rub the herbs between my palms to make them powdery, also add salt and pepper.

Cook over medium heat until the potatoes are cooked but not falling apart.

Reduce the heat and add 1 stick butter , and 1 can evaporated milk , stir and add 2 cups of shredded cheddar cheese.

Smash part of the veggies with a masher to make the soup smoother but leave some chunks.

Taste and season. Serve.

[patticakes]

Creamy Potato Soup

In a stock pot fill 1/2 full with peeled and diced potatoes might be 5 pounds, depends on the size of your pot.

Chop 2 large onions and place in pot over the potatoes.

Cover the potatoes and onions with just enough filtered water to have an inch of water over the veggies.

Add dry parsley and dill about a tsp of each, I rub the herbs between my palms to make them powdery, also add salt and pepper.

Cook over medium heat until the potatoes are cooked but not falling apart.

Reduce the heat and add 1 stick butter , and 1 can evaporated milk , stir and add 2 cups of shredded cheddar cheese.

Smash part of the veggies with a masher to make the soup smoother but leave some chunks.

Taste and season. Serve.

oh, Aunt Hazel, that sounds insanely fantastic!! i LOVE potato soup but never make it. i get in the mood for it but never happen to have half-n-half (or some sort of cream) around to make it. but, i always have evaporated milk hanging around. yay! finally a "spur of the moment" recipe!! also, i've never seen a potato soup recipe with dill. i really can't wait to try this!

lastly, i have to confess that, although we've never met, you have a special place in my heart. i have the most wonderful Aunt Hazel who i only get to see about once a year. (a fine Irish woman, i must add) she's so funny and so spunky and i miss her dearly. every time i see one of your posts, i think of her and smile. :-D See? i just did it again.

thanks for sharing this recipe. i will think of both of you every time i make it.

[Belle]

Patticakes, that has to be the sweetest thank you I've ever read!

[patticakes]

Patticakes, that has to be the sweetest thank you I've ever read!

/blush/

what can i say? i love my Aunt Hazel(s)!!!! :-D