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

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coboardgirl		#41	[-]
Posts: 7794 (10/13/2009 10:31 PM) Reply Quote More Recent Posts	Chinese Hot and Sour Soup 2 packets of pork gravy 2 cans of chicken broth 2 cans full of water to add to gravy 1 cake of fresh tofu - diced 1/2 pound of pork tenderloin - diced 1/2 teaspoon sesame oil 1/2 cup bamboo shoots diced 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus (optional or 3 - 4 Chinese dried black mushrooms or fresh mushrooms) - soak in water beforehand 1 teaspoon salt, or to taste 2 teaspoons granulated sugar 2 tablespoons soy sauce 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar 1 egg, beaten 2 green onions, finely chopped White pepper to taste (no more than 1 tablespoon) Hot chili oil, to taste, optional Mix the pork gravy as per usual with the water, then add in broth. If it still seems a bit too thick, add in 1 more can of water. add the bamboo shoots, fungus or mushrooms. Stir. Add the tofu. Bring back to a boil and add the pork. Stir in the salt, sugar, soy sauce and vinegar and sesame oil. Test the broth and adjust the taste if desired. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.
totallycutegirl		#42	[-]
Posts: 2591 (10/13/2009 10:38 PM) Reply Quote More Recent Posts	HappyCori wrote: 1lb bacon 2/3 cup margarine 2/3 cup flour 7 cups milk 4 large baked red potato, diced ( i keep skins on) 1/2 cup chopped onion 1 1/2 cups shredded cheddar cheese 1 cup sour cream 1 tsp salt 1 tsp pepper In skillet, cook cut up bacon and onion. In large kettle, melt butter and wisk in flour until smooth. Gradually stir in milk. Stir in potatoes and bacon mixture. Bring to boil, stir constantly. Reduce heat and simmer 10 minutes. Add sour cream, cheese, salt and pepper. Cook until cheese is melted. That sounds so good. I'm definitely gonna have to try it sometime.
AmberElise04		#43	[-]
Posts: 5864 (10/13/2009 10:38 PM) Reply Quote More Recent Posts	posting because soup is my favorite food category!
Katie1030		#44	[-]
Posts: 2087 (10/13/2009 10:38 PM) Reply Quote More Recent Posts	Here's some links to other really great recipes. I've made a LOT of different soups and these were some of the best: 44 Clove Garlic Soup Cream of Tomato French Onion Pasta e Fagioli
Kwis77		#45	[-]
Posts: 19681 (02/09/2019 3:55 PM) Reply Quote More Recent Posts	Yes, mmmmmmore! I just bookmarked this. I'm excited to make pretty much all of these! The Thai Pumpkin sounds delicious! We should make a JJB soup cook-book with all of these recipes
DoesThatSparkle		#46	[-]
Posts: 5537 (10/13/2009 10:50 PM) Reply Quote More Recent Posts	I looooove soup! No broccoli cheese recipes?
bluegrass60062		#47	[-]
Posts: 17456 (10/13/2009 11:04 PM) Reply Quote More Recent Posts	I need to find my mom's dill-greenbean-potato soup recipe. sooooo good.
heyLYLAxoxox		#48	[-]
Posts: 1067 (10/14/2009 7:49 AM) Reply Quote More Recent Posts	Posting for later!
BluBird		#49	[-]
Posts: 4125 (10/14/2009 8:15 AM) Reply Quote More Recent Posts	Can't wait to try some of these! Thanks for all the recipes.
kat332		#50	[-]
Posts: 4298 (10/14/2009 8:22 AM) Reply Quote More Recent Posts	DoesThatSparkle wrote: I looooove soup! No broccoli cheese recipes? I second this. I need a good broccoli cheese soup recipe...
NancyOttawa		#51	[-]
Posts: 8228 (10/14/2009 8:44 AM) Reply Quote More Recent Posts	I make chicken soup every winter but I don't really have a recipe that I follow. It's stored in my brain, but here's how I usually make it. 1 whole chicken Put in large pot and just cover with water. Throw in some bay leaves, salt, fresh ground pepper, and any other seasonings you may have in your cuboard that would go nice with chicken. I usually throw in summer savory, parsley, thyme... that sort of thing. Once the chicken has cooked through (about 40 minutes), remove it from the water(broth) and let it cool on a plate. Note that you need to be careful lifting the chicken out as the meat is usually falling off the bone. You will see you are not left with much liquid left so I usually pour in one of those Campbell's tetra packs of chicken broth. I then add in my own veggies to the broth that is now on simmer - again whatever you prefer i.e. chopped carrots, celery, onion or I sometimes buy those packages of frozen diced veggies that have a lot of these in them already, not the cheapy frozen veggies but those nice International ones with carrot, zuccini, onion etc. in them. Once the meat has cooled, I then pick a lot of the meat off the bones and cut into smaller pieces and add to the broth and veggies. You usually have enough meat left over also to make yourself a few sandwhiches for lunch. You could also throw in a few handfuls of rice at this point or even some elbow macaroni or those little egg noodles. Not too much though as you'd be surprised how thick your soup can get then. THen I just cover and simmer for a few hours. But at this point, depending on my mood, I will sometimes add other flavours. Sometimes I will put in curry powder or maybe dill, and also tarragon is really nice, depending on your taste. I actually make a big enough batch to freeze in several containers later and you could add different extra flavourings to each one if you'd like
bubbletoez		#52	[-]
Posts: 2841 (10/14/2009 9:17 AM) Reply Quote More Recent Posts	kat332 wrote: DoesThatSparkle wrote: I looooove soup! No broccoli cheese recipes? I second this. I need a good broccoli cheese soup recipe... Me too.....
coboardgirl		#53	[-]
Posts: 7796 (10/14/2009 9:21 AM) Reply Quote More Recent Posts	I've tried a few broccoli and cheddar recipes and this was my favorite, plus it's pretty easy: INGREDIENTS * 1/4 cup butter/margarine * 1 onion, cut into medium dice * 2 teaspoons garlic powder * 1/2 teaspoon ground white pepper * 1 (16 ounce) package frozen chopped broccoli * 1 quart chicken broth * 1/2 cup all-purpose flour * 1 1/2 cups whole or 2% milk * salt to taste * 8 ounces shredded sharp Cheddar cheese DIRECTIONS 1. Melt butter/margarine over medium heat in a stockpot. Cook onion in butter until softened. Add garlic and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes. 2. Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through. 3. Season with salt to taste. edit I also like to add potato to mine, but it takes a little longer to cook through that way. Also, make sure to use a sharp cheddar to get a good flavor, or you'll end up with something blander. Edited By: coboardgirl 10/14/2009 9:23 AM. Edited 1 times.
DunderMifflinInc		#54	[-]
Posts: 13234 (10/14/2009 9:26 AM) Best SN '09 Reply Quote More Recent Posts	White Chicken Chli 1 - 12.5oz Can (or more) Chicken Breast, drained (We prefer to nearly double the chicken amount) 1 Large Jar Great Northern White Beans, undrained 1/2 - 3/4 of a 15-18oz Jar Salsa (I like to use medium Thick & Chunky - any brand) 3 - 12oz Cans of Chicken Broth 2 Cups Colby Jack Cheese (or cheddar...I use whatever I've got) Toppings - (add to your liking) Tortilla Chips Sour Cream More Salsa More Shredded Cheese Directions: 1. Place chicken, beans, salsa, chicken broth, and cheese in a large saucepan (or "large kettle" as my recipe says) 2. Heat on Medium until cheese is melted 3. Serve & top with crushed chips & other toppings to your liking
tooshbaby		#55	[-]
Posts: 2805 (10/14/2009 9:49 AM) Reply Quote More Recent Posts	Kwis77 wrote: We should make a JJB soup cook-book with all of these our recipes
HappyCori		#56	[-]
Posts: 1170 (02/09/1905 3:55 PM) Reply Quote More Recent Posts	I think a cookbook is a great idea. I have tons of recipes to share
lovedlzrd		#57	[-]
Posts: 174 (10/14/2009 2:18 PM) Reply Quote More Recent Posts	These all sound so yummy! I can't wait to try some of these!
lid0linda		#58	[-]
Posts: 1696 (10/15/2009 11:58 AM) Reply Quote More Recent Posts	Just saw this at foodgawker.com, thought I'd add to the list Zuppa Toscana Ingredients: 1 lb. Italian sausage (or half regular, half turkey sausage) 1 large onion, chopped 3-4 cloves garlic, minced ½ cup white wine to deglaze the pan ½ tsp. red pepper flakes 2 russett potatoes, peeled and cut into ½-inch chunks 2 cups fresh kale, chopped 3 cups chicken broth 2.5 cups water 1 cup heavy cream Salt and pepper Directions: Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.
ForeverInYourEyes		#59	[-]
Posts: 3689 (10/15/2009 2:27 PM) Reply Quote More Recent Posts	I also have a really delicious vegetable soup recipe if anyone is interested. Yes please......
Katie1030		#60	[-]
Posts: 2099 (10/15/2009 2:56 PM) Reply Quote More Recent Posts	ForeverInYourEyes wrote: I also have a really delicious vegetable soup recipe if anyone is interested. Yes please...... This is my favorite vegetable soup EVER. It's so delicious and really healthy. Vegetable Soup ½ large onion, finely chopped 2 stalks celery, finely chopped 2 sm./med. red potatoes, diced 2 carrots, diced ½ head broccoli, cut into florets 4 cloves garlic, finely chopped 1 T. fresh thyme, chopped 1-2 cans (15 oz.) Cannellini or Great Northern Beans, drained and rinsed. Mash 1/2 with fork or the back of a spoon. (I use 2 cans because I like the soup to be really thick and hearty, but it's really up to you. It doesn't make the soup taste bean-y at all, it just makes it nice and thick without having to use a roux or lots of cream) 32 oz. low-sodium Chicken stock (Again, you can add more or less depending on how thick you like it.) 1 can (15 oz.) chopped tomatoes 2-3 cups fresh baby spinach, chopped Heat 1 tablespoon olive oil in large pot over medium-high heat. Add celery and onion and season with ½ teaspoon salt and a little bit of pepper. Cook for approximately 5 minutes, until onion becomes soft and translucent. Add remaining vegetables, garlic and thyme and re-season with a pinch of salt and pepper. Cook over medium heat, stirring occasionally, until vegetables are starting to soften, about 10 minutes. Add chicken stock and tomatoes (with juice) and bring to a boil. Add beans, bean paste and spinach and stir to combine. Lower heat and simmer, partially covered, for about 30 minutes, until vegetables are soft. Adjust seasoning. I usually serve this with some garlic bread or homemade croutons. It's also really good topped with chopped fresh basil or some Parmesan cheese. The whole recipe can really be adapted any way you like. You can swap out the veggies if you don't like any of them, and it's a good way to use up stuff that you have on hand.

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