Carol in Cal. Posted September 21, 2017 Share Posted September 21, 2017 Fall seems like a great time for soup. My absolute favorite is Wild Rice Soup from a Junior League cookbook from Minneapolis. Unfortunately it starts with 'two chicken carcasses', so making it is quite a multistage process and I don't do it very often. OMGosh, it is so good though. Beer Cheese soup is also nutsy good, which is weird. It sounds awful to me, and I don't even like beer, but it's awfully good. The mushroom soup in Sunset's 'French Cooking' was my favorite until I tried the other two. What about you? Recipes would be nice, if it's easy to post them. 1 Quote Link to comment Share on other sites More sharing options...
frugalmamatx Posted September 21, 2017 Share Posted September 21, 2017 Potato soup, just potatoes, chicken base and water. And then add a can of evap milk right before serving. Cream of Cauliflower soup, but i don't have a good recipe. I do leftover soup too - clean out the fridge and turn it into a tasty stew Quote Link to comment Share on other sites More sharing options...
Jenn in FL Posted September 21, 2017 Share Posted September 21, 2017 French Onion...made with quality ingredients Minestrone...fresh vegetables equals yummy Creamy New England Clam Chowder...so delicious Lobster Bisque...I.Can't.Even. :svengo: Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted September 21, 2017 Author Share Posted September 21, 2017 OMGosh, how did I forget Lobster Bisque? I guess because it's the one I never make at home, just have out. But clearly I must revise my list and put it at the top. 1 Quote Link to comment Share on other sites More sharing options...
Arcadia Posted September 21, 2017 Share Posted September 21, 2017 OMGosh, how did I forget Lobster Bisque? I guess because it's the one I never make at home, just have out. Where? My kids have not tried Lobster Bisque yet. My kids like clam chowder from TJ or Safeway, and the red pepper soup from TJ. These are like their emergency rations for a moody day. For home cooked soup they like chicken soup. I like hot and sour soup (Chinese) especially on a cold day. http://www.foodandwine.com/recipes/hot-and-sour-soup 1 Quote Link to comment Share on other sites More sharing options...
Jenn in FL Posted September 21, 2017 Share Posted September 21, 2017 OMGosh, how did I forget Lobster Bisque? I guess because it's the one I never make at home, just have out. But clearly I must revise my list and put it at the top. Great palates taste alike! :hurray: By the way, thanks for recommending The Impoverished Student Book of Cookery, Drinkery, & Housekeepery! I bought several copies for my Gainesville peeps who loved it and shared it generously. Now rumor has it that a large portion of the UF student body is currently trying their luck at brewing beer! :lol: :lol: :lol: 2 Quote Link to comment Share on other sites More sharing options...
Selkie Posted September 21, 2017 Share Posted September 21, 2017 These are three of my favorites: Thai Coconut Shrimp Soup (also good if you substitute fish for the shrimp) http://www.tasteloveandnourish.com/2014/10/16/thai-coconut-shrimp-soup/ Crab Soup http://www.pipandebby.com/pip-ebby/2014/8/29/crab-soup.html?utm_source=Pip+and+Ebby+Newsletter&utm_campaign=c391f3a27c-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_6a34755eb9-c391f3a27c-74192145 Creamy Roasted Red Pepper Tomato Soup https://minimalistbaker.com/creamy-roasted-red-pepper-tomato-soup/ Quote Link to comment Share on other sites More sharing options...
Rachel Posted September 21, 2017 Share Posted September 21, 2017 Chipotle Chicken and Corn Chowder: https://www.browneyedbaker.com/chipotle-chicken-and-corn-chowder/print/ I do reduce the amount of cheese. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted September 21, 2017 Author Share Posted September 21, 2017 Great palates taste alike! :hurray: By the way, thanks for recommending The Impoverished Student Book of Cookery, Drinkery, & Housekeepery! I bought several copies for my Gainesville peeps who loved it and shared it generously. Now rumor has it that a large portion of the UF student body is currently trying their luck at brewing beer! :lol: :lol: :lol: I have been cooking more recipes from that book, and dang they are good. Hearty though. The Chicken Papikrash (sp?) is fantastic, and the leftover chicken with RICE is quite remarkable. Have you tried the white bread? Best white bread EVER. Their beer recipe would intrigue me if I liked beer, but I don't. However, the tone of it kind of reminds me of a winery tour I attended once. Apparently the winery was founded shortly before Prohibition, and how they got through that period was partly by selling casks of grape juice. They would ship these all over the US with a set of mysterious instructions headed, "Don't Do This Or Else You Will Make Wine." :) 1 Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted September 21, 2017 Author Share Posted September 21, 2017 Where? My kids have not tried Lobster Bisque yet. There used to be a little French restaurant in downtown San Jose that had the best lobster bisque, but they are gone now. The last place I had it was up in South Lake Tahoe (sorry!). The restaurant was The Fresh Ketch. 1 Quote Link to comment Share on other sites More sharing options...
Arcadia Posted September 21, 2017 Share Posted September 21, 2017 The last place I had it was up in South Lake Tahoe (sorry!). The restaurant was The Fresh Ketch. We go to Lake Tahoe to play snow so I’ll definitely keep that restaurant in mind. We usually have fast food when we are there, near to the Heavenly Ski Resort Gondolas. 1 Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted September 21, 2017 Author Share Posted September 21, 2017 We go to Lake Tahoe to play snow so I’ll definitely keep that restaurant in mind. We usually have fast food when we are there, near to the Heavenly Ski Resort Gondolas. Oh, if you like Japanese food I really enjoy The Samurai, on 50. They have the only authentic Shabu Shabu I have seen outside of Japan. 1 Quote Link to comment Share on other sites More sharing options...
Liz CA Posted September 21, 2017 Share Posted September 21, 2017 (edited) All - or most of my soups - are made with chicken stock so I improvise wildly and throw in whatever vegetables I have in the fridge, sometimes rice, sometimes some chopped chicken or links. Lots of seasoning, occasionally crack an egg in and swirl it. Every soup tastes different - the downside is when we have one we really like, I cannot remember what exactly I did to duplicate it. :lol: Check out the book "Ladled" by Kim Harris. I think there may be some recipes on her website and possibly on an ebook. Edited September 21, 2017 by Liz CA 3 Quote Link to comment Share on other sites More sharing options...
BarbecueMom Posted September 21, 2017 Share Posted September 21, 2017 Cauliflower Chowder from the Damn Delicious blog. I'm making it tonight even though it's 95 degrees outside and 2/3 of the recipe doesn't agree with my stomach. 1 Quote Link to comment Share on other sites More sharing options...
Familia Posted September 21, 2017 Share Posted September 21, 2017 Loaded potato soup and split pea soup with ham are my favorites. I like a soup I can stick a fork into! 3 Quote Link to comment Share on other sites More sharing options...
Lady Marmalade Posted September 21, 2017 Share Posted September 21, 2017 Fall seems like a great time for soup. My absolute favorite is Wild Rice Soup from a Junior League cookbook from Minneapolis. Unfortunately it starts with 'two chicken carcasses', so making it is quite a multistage process and I don't do it very often. OMGosh, it is so good though. Beer Cheese soup is also nutsy good, which is weird. It sounds awful to me, and I don't even like beer, but it's awfully good. The mushroom soup in Sunset's 'French Cooking' was my favorite until I tried the other two. What about you? Recipes would be nice, if it's easy to post them. Oh, I would love to see your recipe for Wild Rice Soup if it's not too horrible to type up. I love chowders. Some of my favorites: Salmon Chowder 1/2 pound red potatoes 1/2 pound sliced bacon — cut crosswise into 1/4-inch-wide strips 2 cups chopped scallions (from 2 bunches) 2 stalks celery — chopped 1 cup fresh or frozen corn 3 cloves garlic, minced 1 teaspoon finely chopped fresh thyme 1 bay leaf 1/8 teaspoon dried hot red-pepper flakes 3 cups whole milk 2/3 cup heavy cream 1 piece salmon fillet (preferably wild) — (1 1/2-pound) skin discarded and fish cut into 1-inch pieces 1/2 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons fresh lemon juice Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside. Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste, discard bay leaf. Serve with extra scallions chopped and a lemon wedge. Manhatten Clam Chowder 1 tablespoon cooking oil 4 slices bacon 1 medium onion, diced 1 green bell pepper, diced 3 carrots, peeled and diced 3 celery stalks, diced 1 bay leaf several sprigs fresh thyme or 1 teaspoon dried thyme salt and pepper to taste 24 ounces canned baby clams, drained 8 ounces bottled clam juice 1 (28 ounce) can crushed tomatoes 4 cups water 4 red skinned potatoes- skins left on, diced 1/4-1/2 cup freshly chopped parsely Additional salt and pepper to taste In a large soup pot, heat the oil over medium high heat. Chop the bacon into pieces and add to the hot oil. Cook until crispy and browned, and then use a slotted spoon to remove the bacon to a small bowl. Set aside for later. To the bacon fat, add the onions, bell peppers, carrots and celery. Cook for a few minutes, and then add the bay leaf and the thyme, as well as a healthy sprinkle of both salt and pepper. Cook for an additional five minutes, or until the vegetables are all softened and very fragrant. Add the baby clams, clam juice, crushed tomatoes, water and potatoes. Bring to a boil, and then turn down the heat to medium and add a lid to the pot. Simmer gently for about 20 minutes or so. Taste for seasoning, adding more salt and pepper as needed, and then add half of the parsley. Cook for another 20 minutes or so. Serve the chowder with the cooked bacon pieces and remaining parsley sprinkled on top. Simple Clam Chowder 2 bacon slices 2 cups chopped onion 1 1/4 cups chopped celery 1/2 teaspoon salt 1/2 teaspoon dried thyme 2 garlic cloves — minced 36 ounces canned baby clams 5 cups diced peeled baking potato (about 1 pound) 4 bottles clam juice — (8-ounce) 1 bay leaf 3 cups whole milk 1/2 cup heavy cream Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender. Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf. Add the whole milk to the pan; bring to a gentle simmer. Cook 10-12 minutes or until thickened slightly, stirring constantly. Add clams and cream; cook 2 minutes. Sprinkle with bacon. Serves 12 3 Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted September 21, 2017 Share Posted September 21, 2017 Great thread. I need some new soup ideas. It is at least 85 here today though - too hot for soup! I make stock in my crock pot - super easy and SO much better than store bought. I freeze it in quart ziplocs. 1 Quote Link to comment Share on other sites More sharing options...
73349 Posted September 21, 2017 Share Posted September 21, 2017 (edited) Too hot for soup here, too, but my favorite is chicken soup. Put a whole chicken (raw or, preferably, what's left from a previous night's roasting) and an onion, peeled and halved, in a pot of cold water. Heat to a boil and simmer 2.5-3 hours. (While it's simmering, it's a good time to make some bread to go with it.) The chicken should be starting to fall apart. Carefully remove the chicken to a plate to cool. Add to the broth a few diced tomatoes (preferably Roma) or a can of diced tomatoes; 4 or so carrots, chopped; 4 or so stalks of celery, with leaves, chopped; and 4 cloves of garlic, peeled but whole. Let it cook another 1-1.5 hours, stirring occasionally. As the chicken cools enough, return dark meat to the soup. Toward the end of cooking time, add some oregano, Italian seasoning, pepper, a little salt, and anything else desired--zucchini slices, corn kernels, cooked kidney beans, etc. Separately, cook some ditalini, acini or other small pasta, or some rice. Ladle pasta into the dish first and then cover with soup, and serve bread on the side. ETA: I also love butternut squash soup (preferably with turkey broth and a dollop of sour cream) and rather like the peanut butter soup recipe from C is for Cooking. Edited September 21, 2017 by whitehawk 1 Quote Link to comment Share on other sites More sharing options...
Guest Posted September 21, 2017 Share Posted September 21, 2017 Basler Mehlsuppe Quote Link to comment Share on other sites More sharing options...
MrsMommy Posted September 21, 2017 Share Posted September 21, 2017 I love soup season! We're having beef barley soup tonight...I love that it's an easy way to use up pot roast leftovers! Chili, of course, but I guess that's kind of obvious. ;) It's a little too early for my after-Thanksgiving soup, but that may be our family's favorite soup. Minestrone is a good way to get my pickiest eater to eat vegetables! Pasta e Fagioli is a childhood favorite of mine. And my husband hates broccoli, but all of the children love cream of broccoli soup, so I make it when he's traveling. 1 Quote Link to comment Share on other sites More sharing options...
Bootsie Posted September 21, 2017 Share Posted September 21, 2017 Tortilla soup--chicken stock, leftover chicken, can of corn, can of rinsed black beans, picante sauce to taste (can add bell peppers, onions, fresh tomatoes, canned tomatoes, Rotel tomatoes, and chilli powder if you have them on hand.) Put tortilla chips in bowl, ladle soup, top with grated cheese and avocado slices if desired. Our other favorite cooler weather dish, though not technically a soup, is chicken and sausage gumbo. Quote Link to comment Share on other sites More sharing options...
foxbridgeacademy Posted September 21, 2017 Share Posted September 21, 2017 I love soup, but tend to mess it up. One's I do okay with are potato, split pea, something similar to tortilla soup, and beef vegetable. I love beef or lamb stew, Thai coconut curry, and tomato but while my attempts are okay they never turn out quite right. I really don't like chicken noodle. Quote Link to comment Share on other sites More sharing options...
PrairieSong Posted September 21, 2017 Share Posted September 21, 2017 This one is delicious! http://thewanderlustkitchen.com/easy-tuscan-bean-soup/ Sent from my XT1635-01 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Rachel Posted September 21, 2017 Share Posted September 21, 2017 It's so hot today, but as soon as it cools off, we will be having a soup a day to try all of these. Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted September 21, 2017 Share Posted September 21, 2017 (edited) Homemade chicken noodle White chicken Chile Avgolemono Clam chowder Edited September 21, 2017 by gardenmom5 Quote Link to comment Share on other sites More sharing options...
LarlaB Posted September 21, 2017 Share Posted September 21, 2017 Zuppa Toscana http://www.delish.com/cooking/recipe-ideas/recipes/a45873/copycat-olive-garden-zuppa-toscana-recipe/ Chicken Tortilla/Enchilada Soup http://allrecipes.com/recipe/26382/chicken-enchilada-soup-iii/ Homemade beef veg soup (red wine, Worcestershire sauce, leftover Greek pot roast w tomatoes and garlic , cauliflower, cabbage, green beans etc) Quote Link to comment Share on other sites More sharing options...
Ali in OR Posted September 21, 2017 Share Posted September 21, 2017 (edited) My most recent soup discovery is a yummy black bean soup I can do in the crockpot. I wanted a black bean soup without bacon in it, so I googled vegan black bean soup and this came up. I also wanted dry beans instead of canned. This recipe was just what I wanted. http://www.emilieeats.com/vegan-slow-cooker-black-bean-soup/ My changes for our food preferences here: 1/2 yellow onion instead of a whole one, but that's because yellow onions in the grocery store are so huge. 1 jalapeno instead of 2--my preference 1 teaspoon salt instead of 2--we're low sodium. I also add it at the end so the beans will soften well. 1/4 teaspoon cayenne instead of 1/2. I made it with 1/2 the first time and dh loved it but I wanted a little less kick. I use an immersion blender to make it smooth. Or use a regular blender in batches. Recipe: VEGAN SLOW COOKER BLACK BEAN SOUP Recipe type: Soup Prep time: 10 mins Cook time: 6 hours Total time: 6 hours 10 mins Serves: 6 servings Requiring little prep, this Slow Cooker Black Bean Soup is perfect for an easy weeknight dinner! It's vegan, gluten-free, and full of plant-based protein. INGREDIENTS 1 pound dry black beans 4 cups vegetable broth 1 yellow onion, finely chopped 1 red bell pepper, finely chopped 2 jalapeños, seeds removed and finely chopped 1 cup salsa or diced tomatoes 2 teaspoons minced garlic, about 4 cloves 1 heaping tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons salt 1 teaspoon ground pepper ½ teaspoon ground cayenne pepper (decrease or omit for a milder soup) ½ teaspoon paprika Avocado and cilantro for topping, if desired INSTRUCTIONS In a large bowl, place beans. Fill with water about 1 inch over the beans. Let them soak overnight. Drain and rinse the beans. In the bowl of a slow cooker, place beans, broth, onion, pepper, jalapeños, salsa, garlic, chili powder, cumin, salt, pepper, cayenne, and paprika. Stir to combine. Cook on high for 6 hours, until beans are completely cooked. When the soup is done, you can either leave it as is, process or blend half the soup until smooth and return it to the pot, or process or blend all of the soup until smooth. Serve warm; top with avocado and cilantro. NOTES Storage:Store in an airtight container in the fridge for up to 5 days. You can also freeze the soup and reheat when ready to eat. Order IngredientsPowered by Chicor Edited September 21, 2017 by Ali in OR 3 Quote Link to comment Share on other sites More sharing options...
Rosika Posted September 21, 2017 Share Posted September 21, 2017 Homemade chicken noodle soup. Ingredients: Carcass carrots bell pepper celery root onions garlic parsley seasoning water Throw in a pot. Simmer for a few hours. Drain broth. Separately, boil some noodles about 10 minutes before sitting down to eat. Add to clear broth, along with select chicken pieces and any veggies you want back in there. Season to taste, if necessary, then eat! Quote Link to comment Share on other sites More sharing options...
wendy not in HI Posted September 22, 2017 Share Posted September 22, 2017 I'm eating a bowl of chicken tortilla soup right now! I love soup! My favorites are: Broccoli cheese soup tomato bisque Zuppa Toscana (Sometimes I sub cauliflower for the potatoes to make it lower carb) chicken tortilla soup chicken noodle soup split pea soup chili It has started to turn to fall here, and I made both tomato bisque and chicken noodle soup this week, and tonight chicken tortilla... Mmmm! Quote Link to comment Share on other sites More sharing options...
nixpix5 Posted September 22, 2017 Share Posted September 22, 2017 I have too many soup favorites to list but my absolute all time favorite that I make atleast once a month is Catherine's Spicy Chicken Soup. Google that and the recipe will come up. It is sooooo yum! Quote Link to comment Share on other sites More sharing options...
Jenn in FL Posted September 22, 2017 Share Posted September 22, 2017 Basler Mehlsuppe Wow...thank you so much. I was completely unfamiliar with this and had to do some googling. It looks really interesting! Do you make it or go out for it? Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted September 22, 2017 Share Posted September 22, 2017 I like all kinds of soups. My favorite was my grandmother's turkey soup with barley. It was a pretty simple soup, but it was so good. Don't know how hers always tasted so good. Quote Link to comment Share on other sites More sharing options...
AnnE-girl Posted September 22, 2017 Share Posted September 22, 2017 The mushroom barley soup from the Polish restaurant/banquet hall across from the Polish cemetery close to Chicago is my absolute favorite, but it's been a few years since I've had it. I've looked for copycat recipes, but haven't found one that seems close enough. I also like Italian sausage and kale soup with white beans, Ree's cauliflower soup, Trader Joe's black bean soup with an added can of black beans and vegan chorizo, lentil and kale, broccoli cheese, split pea, minestrone, cream of chicken and wild rice, tomato basil, and French onion. I'm sure there's more I'm forgetting. I really want it to be soup weather soon. We've broken the high temperature record the last two days, and the heat wave is supposed to hang on until next week. :-( Quote Link to comment Share on other sites More sharing options...
umsami Posted September 22, 2017 Share Posted September 22, 2017 After Thanksgiving, I always make the turkey carcass soup from the Better Homes & Gardens cookbook. It works fine with a Rotisserie chicken carcass too. http://www.bhg.com/recipe/poultry/turkey-frame-soup/ I love cream of celery soup. Another thing I make after Thanksgiving with leftover celery. I kind of wing it by sauteeing some celery and onion in butter, adding in flour to make a roux, chicken stock, salt, pepper, celery salt, and then some cream of half and half. Whatever is left over from the coffee bar. :) I've been making this easy bean soup from Cooking Light for a million years it seems like. I had the original issue but now I do it from memory. It comes together super quickly. http://www.myrecipes.com/recipe/north-woods-bean-soup I wish I could make a good tomato bisque. 1 Quote Link to comment Share on other sites More sharing options...
Laurie4b Posted September 22, 2017 Share Posted September 22, 2017 Before sharing recipes, let me offer a tip: If there are carrots in your soup, put the carrots in whole. Once they are cooked through and soft you can fish them out and dice them in no time at all. No carrots rolling around on the cutting board. So much easier! Here is one of our favorites (This serves 8 adults including seconds) Lasagna soup: tastes like lasagna but much less cheese and fewer noodles: (I have modified recipes from Paula Deen and Bobby Deen to make it healthier): 2 pound ground turkey (or ground beef or sausage) 2 onions, chopped mince 6 cloves garlic 2 (32-ounce) box chicken broth 4 (14.5-ounce) can petite diced tomatoes 4 cans or 2 large cans 2 (15-ounce) can tomato sauce or 30 oz. 2 teaspoons basil 2 teaspoons oregano 8 broken lasagna noodles grated Parmesan cheese shredded mozarella cheese mushrooms, chopped frozen chopped spinach (Or you can use sweet peppers if your family likes those) Serve with Crostini : slice a baguette diagonally. Brush or spray slices with olive oil. Sprinkle with garlic powder and Parmesan cheese. Bake at 350. Brown meat with onion and while it’s browning, cook everything but the noodles. Add meat drained of fat. When it’s boiling, add the broken-up noodles.) You have to stir every so often to keep the noodles from sticking. Put soup in crocks. Put shredded mozzarella on top of each and sprinkle with Parmesan. Run under the broiler. (It takes a really short period of time. Don’t burn it!) We love Jane Brody's Lentil-rice soup and her turkey carcass soup. Also homemade vege soup. 1 Quote Link to comment Share on other sites More sharing options...
Rachel Posted September 22, 2017 Share Posted September 22, 2017 Oh I have a delicious minestrone from Cooking Light (I think fall of 2016). I can't find a link online at the moment. Quote Link to comment Share on other sites More sharing options...
heartlikealion Posted September 22, 2017 Share Posted September 22, 2017 Would probably taste better homemade, but we sometimes get the Marie Calendar's? Chicken Pot Pie and Chicken n Dumplings soups. I like to add more veggies and some crackers. Various forms of chicken noodle. Different kinds of noodles. Taco soup or tortilla soup with restaurant style chips. It's been too spicy for me the last couple times, but I used to buy the bag soup of tortilla soup and then add a can of black beans. I don't remember the name but I've bought it at Walmart. I'm sure all of these would be better homemade. I also like some stews and gumbo if it's not spicy. Quote Link to comment Share on other sites More sharing options...
cottonmama Posted September 22, 2017 Share Posted September 22, 2017 Cheddar Corn Chowder French Provencal Soup (I use an Amerca's Test Kitchen recipe that isn't online... but whatever recipe you go with, the pistou is what makes it!) Broccoli Cheese (can't find the recipe mine is based off of) Russian Mushroom and Potato Soup Cauliflower Soup Quote Link to comment Share on other sites More sharing options...
Guest Posted September 22, 2017 Share Posted September 22, 2017 Wow...thank you so much. I was completely unfamiliar with this and had to do some googling. It looks really interesting! Do you make it or go out for it? I make it myself. I did some googling and the recipes varied a bit so this is mine (I can't imagine how they taste without the wine, wth?) Saute 1/2 cup of minced onions in 2Tbsp of butter until transparent. Lightly brown 4Tbsp of flour in medium saucepan. Mix onions with flour and add 4 cups of beef broth and 1/2 cup of red wine. Cook GENTLY for 30 minutes (there should never be any bubbling), stirring frequently. Serve immediately with a generous sprinkling of shredded Gruyere. You can experiment with different wines to see how they affect the soup. Also, as you stir and are basically tied to the stove, smell the pot. You'll be able to smell the changes as the wine cooks and it's the most exquisite aroma. It's probably my favorite part about the soup. Quote Link to comment Share on other sites More sharing options...
Rachel Posted September 22, 2017 Share Posted September 22, 2017 Do you eat this as a meal or as a starter? I make it myself. I did some googling and the recipes varied a bit so this is mine (I can't imagine how they taste without the wine, wth?) Saute 1/2 cup of minced onions in 2Tbsp of butter until transparent. Lightly brown 4Tbsp of flour in medium saucepan. Mix onions with flour and add 4 cups of beef broth and 1/2 cup of red wine. Cook GENTLY for 30 minutes (there should never be any bubbling), stirring frequently. Serve immediately with a generous sprinkling of shredded Gruyere. You can experiment with different wines to see how they affect the soup. Also, as you stir and are basically tied to the stove, smell the pot. You'll be able to smell the changes as the wine cooks and it's the most exquisite aroma. It's probably my favorite part about the soup. Quote Link to comment Share on other sites More sharing options...
Guest Posted September 22, 2017 Share Posted September 22, 2017 Do you eat this as a meal or as a starter? Generally I eat it as a meal if I'm splitting the pot with myself and one other person (2 full bowls). I may add some bread with it. Otherwise, for smaller bowls, it's a nice starter for a meat-based meal. Quote Link to comment Share on other sites More sharing options...
Rachel Posted September 22, 2017 Share Posted September 22, 2017 Thanks! It sounds really simple and delicious. Generally I eat it as a meal if I'm splitting the pot with myself and one other person (2 full bowls). I may add some bread with it. Otherwise, for smaller bowls, it's a nice starter for a meat-based meal. Quote Link to comment Share on other sites More sharing options...
6packofun Posted September 22, 2017 Share Posted September 22, 2017 Where does one find a copy of The Impoverished Student Book of Cookery, Drinkery, & Housekeepery? Quote Link to comment Share on other sites More sharing options...
J-rap Posted September 22, 2017 Share Posted September 22, 2017 One of my favorites is lentil, but I don't have a recipe. I use dried lentils, a pound-size can of whole tomatoes, and whatever else I have. Usually carrots, onions, potatoes, and spinach. Garlic is good, and red wine. Sometimes I use chicken broth, sometimes just water. Sometimes I add sausage. 1 Quote Link to comment Share on other sites More sharing options...
samba Posted September 22, 2017 Share Posted September 22, 2017 Thank you! I am vegan and love Black Bean soup...this looks delicious and so easy too. Vegan here, too! I love soup and hope other vegans will share their favorites. 1 Quote Link to comment Share on other sites More sharing options...
samba Posted September 22, 2017 Share Posted September 22, 2017 After Thanksgiving, I always make the turkey carcass soup from the Better Homes & Gardens cookbook. It works fine with a Rotisserie chicken carcass too. http://www.bhg.com/recipe/poultry/turkey-frame-soup/ I love cream of celery soup. Another thing I make after Thanksgiving with leftover celery. I kind of wing it by sauteeing some celery and onion in butter, adding in flour to make a roux, chicken stock, salt, pepper, celery salt, and then some cream of half and half. Whatever is left over from the coffee bar. :) I've been making this easy bean soup from Cooking Light for a million years it seems like. I had the original issue but now I do it from memory. It comes together super quickly. http://www.myrecipes.com/recipe/north-woods-bean-soup I wish I could make a good tomato bisque. I make soup all the time and I have never made a tomato/tomato-basil/tomato bisque soup I've been happy with. Why is it so hard to make a good one? :( Quote Link to comment Share on other sites More sharing options...
MrsMommy Posted September 22, 2017 Share Posted September 22, 2017 I make soup all the time and I have never made a tomato/tomato-basil/tomato bisque soup I've been happy with. Why is it so hard to make a good one? :( My family LOVES this tomato-basil soup recipe. There's nothing healthy about it, but it is delicious! Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted September 22, 2017 Author Share Posted September 22, 2017 Oh, I would love to see your recipe for Wild Rice Soup if it's not too horrible to type up. It's pretty long, but maybe I can do it this weekend. In the meantime, here is the book (which is chock full of excellent recipes that WORK.) https://www.thriftbooks.com/w/celebrated-seasons-cookbook_junior-league-of-minneapolis/408964/?mkwid=sTuRssN5M%7cdc&pcrid=70112914152&pkw=&pmt=&plc=&gclid=EAIaIQobChMI4JGl-7C51gIVh15-Ch17LQBkEAYYASABEgKI8_D_BwE#isbn=096182350X&idiq=6381918 I got it at a used bookstore. I imagine that it's OOP. It has become a favorite for sure! Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted September 22, 2017 Author Share Posted September 22, 2017 (edited) Where does one find a copy of The Impoverished Student Book of Cookery, Drinkery, & Housekeepery? Weirdly enough, one finds it on the Reed College bookstore website. Jenn in Fl was kind enough to let me know this. My mother had given this to me when I was either in college or a recent graduate, and used copies cost a fortune on Ebay, but thanks to Jenny I have a new fresh copy, and so do several nieces and nephews, for just $10 each IIRC. Edited September 22, 2017 by Carol in Cal. Quote Link to comment Share on other sites More sharing options...
SamanthaCarter Posted September 22, 2017 Share Posted September 22, 2017 I make soup all the time and I have never made a tomato/tomato-basil/tomato bisque soup I've been happy with. Why is it so hard to make a good one? :( I like this one a lot and it can be frozen since no dairy. Stir in some cream to taste after you warm it up. https://www.google.com/amp/amp.myrecipes.com/recipe/melanies-garden-tomato-soup Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
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