SOUP RECIPES: Now that it's colder, post your favorites

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HappyCori	Cheesey Potato Soup	#21	[-]
Posts: 1155 (10/13/2009 6:08 PM) Reply Quote More Recent Posts	3 14.5oz cans chicken broth 1 cup diced celery 1 cup diced onion 1 cup shredded carrots 1 28oz bag frozen shredded hashbrowns (plain) 1 16oz block velveta cheese, cubed pepper to taste Bring broth to boil. Add celery and onion. Cover and simmer on low for 20 minutes. Add hashbrowns, carrots and pepper. Cover and simmer another 20 minutes. Add cheese and stir until completely melted
jus10luvr14		#22	[-]
Posts: 16437 (10/13/2009 6:14 PM) Reply Quote More Recent Posts	HappyCori - thanks for the twice baked potato soup recipe! I'm going to try this. Have you made it without the bacon before? Boyfriend is vegetarian, so I'm wondering if I could do it without bacon and it's still taste god?
mayer02		#23	[-]
Posts: 1888 (10/13/2009 6:16 PM) Reply Quote More Recent Posts	These all sound so good!
HappyCori		#24	[-]
Posts: 1156 (10/13/2009 6:17 PM) Reply Quote More Recent Posts	You are welcome! Never tried it w/ out the bacon though. A lot of the flavor comes from the bacon, so maybe tried adding in parsley and increase the salt pepper.
BiancaUL		#25	[-]
Posts: 7656 (10/13/2009 6:18 PM) Reply Quote More Recent Posts	BluBird wrote: Does anyone have a tried and true simple french onion soup recipe? I made The Pioneer Woman's version recently and it was pretty amazing. Easy enough to make too, though I skipped the extra Gruyere and crouton she included.
AudaciousAudrey		#26	[-]
Posts: 31911 (10/13/2009 6:19 PM) Biggest Know It All '09 Reply Quote More Recent Posts	The corn and crab chowder, butternut squash, and tom kha gai sound sooo good.
elled211		#27	[-]
Posts: 594 (10/13/2009 6:20 PM) Reply Quote More Recent Posts	http://thepioneerwoman.com/cooking/2009/02/french-onion-soup/ The Pioneer Woman's French Onion... delicious
elled211		#28	[-]
Posts: 595 (10/13/2009 6:21 PM) Reply Quote More Recent Posts	BiancaUL wrote: BluBird wrote: Does anyone have a tried and true simple french onion soup recipe? I made The Pioneer Woman's version recently and it was pretty amazing. Easy enough to make too, though I skipped the extra Gruyere and crouton she included. Yes! The best... the Gruyere makes it amazing, as well as the baguette on top - it's the best part of french onion!
BiancaUL		#29	[-]
Posts: 7657 (10/13/2009 6:24 PM) Reply Quote More Recent Posts	She just used so much... I can't do that much cheese of any kind, in anything. I only sprinkled a tiny amount on top after I put it in a cup or bowl. Even without the bread, it was still great.
lwoods1226		#30	[-]
Posts: 74 (10/13/2009 6:49 PM) Reply Quote More Recent Posts	posting so I can refer to this. Sounds great!
Lukadeem		#31	[-]
Posts: 1244 (10/13/2009 6:53 PM) Reply Quote More Recent Posts	Thanks for posting everybody, they all sound so good.
Amy20		#32	[-]
Posts: 1311 (10/13/2009 6:53 PM) Reply Quote More Recent Posts	Posting for later. Yum!
ForeverInYourEyes		#33	[-]
Posts: 3688 (10/13/2009 7:33 PM) Reply Quote More Recent Posts	Thanks for posting. I only said winter because it's cold and raining here in SoCal. So I need warmer things to eat.
coboardgirl		#34	[-]
Posts: 7791 (10/13/2009 10:12 PM) Reply Quote More Recent Posts	I have a butternut squash bisque recipe - similar to the butternut squash soup: Butternut Squash Bisque 1 small squash (1 pound) peeled, cut up and seeded or 1 (10 ounce) package frozen squash 2 tart apples, peeled, cored and coarsely chopped 1 medium yellow onion, peeled and coarsely chopped 1 pinch rosemary 1 pinch marjoram 4 cups chicken broth 2 thick slices French bread, trimmed and cubed Salt and ground pepper 2 egg yolks 1/4 cup heavy cream Combine all ingredients, except yolks and cream, in a large saucepan. Bring to boil, reduce heat and simmer until the vegetables are soft, 35 to 45 minutes. Pure e the vegetables, a small amount at a time. Beat yolks and cream together. Beat in a little of the hot soup. Combine the vegetables and cream mixture. Bring to a boil, but DO NOT boil. Garnish with additional diced apples.
kariya the dog		#35	[-]
Posts: 9504 (10/13/2009 10:16 PM) Reply Quote More Recent Posts	This is something my mom kinda made up. I really like it. A lot. lol. It's a Mexican style soup 1/2lb lean ground beef browned with 1/4 onion In crock pot add: 1 can pinto beans 1 can chicken broth 1 can mexican "rotel" tomatoes 1 can whole kernel corn Add meat Heat 2 to 3 hours Add pre-cooked rice (1/2 cup to 1 cup) Heat through I personally eat it with tortilla chips. Spoons are so overrated.
PlaySka4me		#36	[-]
Posts: 20825 (10/13/2009 10:18 PM) Reply Quote More Recent Posts	Posting for later!
coboardgirl		#37	[-]
Posts: 7792 (10/13/2009 10:19 PM) Reply Quote More Recent Posts	Tom Yum Gai - Thai Hot & Sour soup Ingredients * 1 lb of boneless chicken, diced * 2 cans of chicken stock * 1 package of mushrooms * 6 cherry/grape tomatoes halved (optional) * 1 fresh lemon grass stem cut into short lengths (once again, I use the lemongrass paste you can buy at the store, and put in about 1 tsp) * 2-3 kaffir lime leaves, torn (optional) * 3 tbsp Thai fish sauce * 4 tbsp fresh lime juice * 1/2 tsp sugar * 5-6 hot fresh Thai chilies, just broken with pestle Place the stock in a pot, add the lemon grass and kaffir lime leavess, and bring to boil over medium heat. Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir. Then add the tomatoes and chilies and cook for 5 more minutes. Remove from heat. (I also like to garnish with thai basil.) Edited By: coboardgirl 10/13/2009 10:44 PM. Edited 1 times.
coboardgirl		#38	[-]
Posts: 7793 (10/13/2009 10:21 PM) Reply Quote More Recent Posts	Thai Pumpkin Soup Recipe Ingredients: 2 (16 oz.) cans Low-Sodium Chicken Broth 1 (12 oz.) can Mango Nectar (or a can of mango juice - but the closer you get to nectar freshly squeezed from a mango, the better the flavor of the soup) 1 (15 oz.) can Pumpkin 1/4 Cup Reduced-Fat Chunky Peanut Butter 1 tsp. Fresh Ginger, grated & peeled 1 1/2 Tbsp. Green Onions, minced 1/2 tsp. Orange Rind, grated 1 Garlic Clove, crushed 1/4 tsp. Red Pepper, crushed 2 Tbsp. Rice Vinegar Fresh Cilantro, chopped In a large pot, combine the chicken broth, mango nectar, and pumpkin and bring it to a boil. Cover the pot, and reduce the heat and let simmer for 10 minutes. In a food processor or blender, combine 1 cup of the pumpkin mixture and the peanut butter until it's smooth. (I personally just whip it up in a bowl, but the recipe says to use a blender) Return to the pan, and stir in the ginger, onions, orange rind, garlic, red pepper, and vinegar cooking for 3 minutes. Ladle into the bowls, and sprinkle on the cilantro if desired. Edited By: coboardgirl 10/14/2009 9:24 AM. Edited 1 times.
xBecky		#39	[-]
Posts: 13079 (10/13/2009 10:29 PM) Reply Quote More Recent Posts	posting to print tomorrow! Here's my contribution: Potato and Leek Soup Ingredients: * 18 small red new potatoes * 6 cups chicken broth * 3 leeks, chopped * 3 tablespoons butter * 2 cups milk * salt and pepper to taste 1. Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, saute leeks in butter until translucent. 2. When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.
Katie1030		#40	[-]
Posts: 2086 (10/13/2009 10:30 PM) Reply Quote More Recent Posts	Mmm! So many of these sound really good. My whole household has been sick lately so I've been making soup like a mad woman. One of my favorites is a recipe from a restaurant that I used to go to. It's amazing. I usually cut way down on the half and half and add in some milk just to keep it semi-healthy, but in all reality it does taste better if you use all half and half. Chicken Pasta Soup 3 tablespoons butter 4 ounces button mushrooms, sliced 1 cup sliced celery 1 cup shredded carrots (about 2 medium) 1 medium onion, chopped 3 tablespoons all purpose flour 6 cups chicken stock or canned low-salt chicken broth 1 1/2 cups half and half 2 tablespoons chopped fresh parsley 1 1/2 pounds chicken tenders, cut into 1/2-inch pieces 1 cup penne pasta 1/4 pound sugar snap peas, halved diagonally 3 tablespoons fresh lemon juice Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper. I also have a really delicious vegetable soup recipe if anyone is interested.

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SOUP RECIPES: Now that it's colder, post your favorites