I need some soup recepies and stuff.

Vegetarian Vegetable. Here is my recipe:

1. Go to the grocery store.
2. Buy some Campbell's Vegetarian Vegetable Soup.
3. Open can (at home, not at the store)
4. Add water
5. Heat
6. Eat (garnish with Ritz crackers)

LleeLlee said:

this seems nice.


Ingredients
4 cups cooked chicken, chopped (from a store bought chicken?)
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup frozen peas
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic)
2 teaspoons fines herbes (chervil, chives, parsley, and tarragon)
salt
pepper, tp taste
2 cups egg noodles, cooked
Directions
1Remove skin from the chicken and chop the meat.
2Put the chicken into a slow cooker with the onions, celery, carrots and peas.
3Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
4Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
5When soup is finished, stir in egg noodles.
6Season to taste and serve. Enjoy!

RodeoSchro said:

Here's my response:




A huge pinch of




1.

.
[Edited 5/2/08 7:21am]

Clam Chowder

chicken noodle soup


(1) chicken
(some) noodles
(1) soup

I'll BBL with some ... detaching from the bORG now

My mom made some caribbean bean soup that was to DIE for. I'll get the recipe from her!

My real favorite soup is Lobster Bisque. Not sure how you make it, but I know you need some lobster.

Also, I like The Flying Dutchman's seafood gumbo, with lots of rice and Captain's Wafers.

Broccoli Cheese soup is good, too.

jami0mckay said:

Jamie, that bear thingy is cute.
[Edited 5/2/08 7:34am]

LleeLlee said:

he looks like he watched too much local election coverage

DanceWme said:

When I was your age, I didnt cook a damn thing, I just got fed. Those were the days.

Thanks Mach & Carrie. Rodeo, I like Lobster but never cooked one. The Broccoli cheese soup sounds nice.

jami0mckay said:

Labour did so bad, I wonder who won the race for mayor?

I nearly forgot

Carrot & Coriander

1 red onion, finely sliced
3 cloves garlic, finely chopped
1cm fresh ginger, peeled and finely chopped
1/2 teaspoon chilli powder
2 tbsp hot water or stock
8 large carrots, diced
3 pints vegetable stock
1 large bunch of fresh coriander, chopped
salt & pepper to taste
2 tbsp cream or yoghurt (optional)

Fry the onion, garlic and ginger, until the onion has softened. Add the chilli powder and 2 tbsp hot water, to stop the chilli powder from sticking to the pan. Add the chopped carrots and cook for 10 minutes. Add the stock and cook for a further 30 minutes. Add the coriander and stir in well. Whizz the soup, season and add the cream.

jami0mckay said:

Thanks

Barszcz (Polish Beet Soup)



Portions: 8+ depends on the eaters

Ingredients:
2 1 pound cans whole beets, drained but reserve the juice
2 quarts water
1 oz. beef soup base (not boullion)
1 med onion
2 T. wine vinegar
2 T. lemon juice
2 T. sugar
2 T. sweet red wine
1 T. flour (used to thicken)
pepper, salt to taste

Instructions:
1. Reserve beet juice. Grate beets and onions. Add to soup pot.

2. Add water, and beef base. (A few dried mushroom pieces can be added for extra flavor--optional).

3. Cook 30 minutes

4. Whisk together reserved juice, vinegar, wine, lemon juice, sugar and flour. Add to boiling soup, simmer at 10 minutes more.

5. Adjust seasonings. Recipe is easily halved or doubled.

Comments:
Another great Helena recipe. Served clear for Christmas Eve, for other times of the year, add 1/2 C. sour cream just before serving.

Outstanding with freshly baked bread, preferably rye. The adventurous can also add mushroom tortellini or mushroom pierogi to the soup.

The Poles love to serve it with their version of tortellini called (phonetically) ooshkee, but spelled uszki.

Polish slow simmer stew:



Ingrediants

1) water
2) pair of rushing07's underwear


boil for 10 minutes on high, simmer for 4 hours, or just make a tea out of that shit--it's all good.

LleeLlee said:

its looking like boris may win it

Imago said:

For a second I thought you were actually going to give a real recipe.

I make a very yummy soup with Spanish chorizo. (It must be Spanish - not Mexican. The flavors are totally different.)

8 cups chicken broth (preferably homemade)
Spanish chorizo, sliced and browned on each side
White beans (preferably dry beans that have been fermented and cooked)
Kale, washed and chopped (removed the touch center ribs)
one 14-oz can diced tomatoes
yellow onion, chopped
a couple cloves of garlic, minced
fresh or dried thyme
Turkish oregano
smoked paprika
saffron (just a pinch)
salt
pepper

I don't give amounts because I cook by taste. Start with a teaspoon of thyme, oregano, paprika and salt...and increase any or all to taste. Use pepper to taste.

Start with the prep. Soak the beans overnight (fermenting them, if possible), then cook them. I like to simmer beans in the oven because they keep their "structural integrity" better that way. Brown the chorizo. Chop an onion, mince the garlic or run it through a press.

Sweat the onion over medium heat in olive oil until it's transparent. (Sprinkling a little salt on the onions gets the sweat going quicker.) Add the garlic at the end, being careful not to let it burn. Add the broth, tomatoes, herbs and spices and bring just to the boil. Turn down to a simmer. Add the beans and chorizo and simmer for a bit. Add the kale at the end and simmer a bit longer.

Favorite soup: tomatoe soup and rice
Ingredients: Tomatoe soup and rice
[Edited 5/2/08 7:57am]

rushing07 said:

Chicken and rice soup

The nice thing about soup is that for most, you start with the same thing.

If you have a carrot, celery, onion, and water you can make a decent soup.

Miripoix is the culinary term for it in case you ever see it. 50% onion, 25% carrot, 25% celery.

Once you understand that, you can add whatever you want to make the soup of your choice.

Mars23 said:

Yes thats true, and theyre easy to make. Thanks for the recepies everyone, I want to try some out.

Imago said:

shouldnt you be modding over at that weird website.

LleeLlee said:

I can't get there from work.

And besides, I don't see the 'lock' option for threads!!!

These are 2 I have tried lately


Cream of Sweet Potato Soup Recipe

Ingredients:
1 very small onion, finely chopped
1 cup finely chopped celery
2 shallots, minced
2 tablespoons butter
1 1/2 tablespoon flour
4 tablespoons sherry
2 cups freshly prepared, seasoned chicken broth
2 cups heavy cream
1 (29 ounce) can sweet potatoes
1 teaspoon pumpkin spice
1 1/2 tablespoon salt
pepper to taste
almonds and whipped cream for garnish (optional)

Saute finely chopped onion, celery, and shallot in butter until soft. Blend in flour and chicken stock, stirring constantly. When mixture is smooth, remove from heat and put in blender or food processor. Add sweet potatoes and cream and blend thoroughly. Return mixture to low heat, stir in sherry, pumpkin spice, salt, and pepper. Garnish with almonds sprinkled over a dab of whipped cream.

Artichoke And Wild Thyme Soup Recipe

2 large artichokes
OR
5 small violet artichokes
1/2 baguette
1 large white onion
5 tablespoons olive oil
1 3/4 ounce short-grain rice
1 bunch flat-leaf parsley -- tied with string
1 bunch farigoule* or common thyme -- tied with string
1 cup heavy cream -- very cold
Salt -- to taste
Freshly-ground black pepper -- to taste

Directions:

* Farigoule or farigoulette is wild thyme. If unavailable, use the freshest common thyme available.

Several hours in advance: Cook the artichokes in boiling salted water, 1 tablespoon coarse salt per quart for approximately 45 minutes, just until the leaves can be easily pulled off. Begin to check for doneness after 30 minutes.

During this time, cut the baguette into thin slices and toast them.

Finely dice the onion. Heat the oil in a large saucepan. Add the onion and cook until tender over low heat. Do not let the onion brown.

When tender, add 1 quart salted water. Turn the heat up to high. At the first boll, add the rice, parsley, and all but 6 thyme sprigs (to be used for decoration). Lower the heat and cook over low heat for about 30 minutes, until the rice is tender.

As soon as the artichokes are cooked, drain them and remove the leaves. Scrape off the flesh from the largest leaves with a spoon. Take advantage of this time to serenely suck on the smallest leaves (they are so good) while removing the choke and trimming it off the bottoms.

Place the bottoms and the flesh into the cooked soup. Bring the soup to a boil, then remove the parsley and thyme. Puree the soup, either with a food processor or immersion blender, to obtain a veloute -- a creamy, smooth consistency.

Put the heavy cream in a large chilled bowl and whip it either with an electric beater or a hand whisk. Stop as soon as the cream begins to take on very soft peaks. (If you prepare this soup in advance, store the soup and whipped cream separately in the refrigerator.)

Just before serving: Bring the soup to a boil. Season with a pinch of salt and grind of pepper. Pour the soup into a soup tureen.

Dollop the whipped cream on top. Serve immediately. (Only very lightly blend the soup with a ladle at the table just before serving.) Serve the toasted baguette slices on the side.