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

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ForeverInYourEyes	SOUP RECIPES: Now that it's colder, post your favorites	Lead	[-]
Posts: 3687 (10/13/2009 2:10 PM) Reply Quote More Recent Posts	Knott's Berry Farm Chicken Soup (Apparently - I don't know about the mushroom dumplings, I don't remember those) Ingredients salt, pepper . 1/4 tsp salt . 1 parsnip, sliced . 4 stalks celery, with tops sliced . 3 lbs chickens, cut up . 5 sprigs parsley, cut into fourths . Soup . 2 eggs, separated . 2 tbsps flour . 2 onions, sliced . Mushroom Dumplings . 1 tsp parsley . 6 carrots, sliced . 1/2 c mushrooms, finely sliced . 1/8 tsp pepper . 1/2 tsp baking powder . 10 c water Directions Step #1 Dumplings: Combine the flour & baking powder. Step #2 Beat the egg yolks on high speed until light, 3 mins. Step #3 Add the parsley, flour mixture, mushrooms, salt & pepper. Step #4 Mix on medium speed for 1 min. Step #5 In a separate bowl, beat the egg whites on high speed until they're stiff but not dry, 2 mins. Step #6 Fold them into the yolk-mushroom mixture. Step #7 Set the batter aside while you make the soup. Step #8 Soup: Place the chicken, celery, carrots, parsnip, onions, parsley & salt & pepper to taste in a Dutch oven or large saucepan. Step #9 Add enough water to cover the ingredients, about 10 c, & bring to a boil over high heat. Step #10 After 15 mins, reduce the heat & let simmer 1 hr, skim off the foam, skimming the soup every once in awhile as it simmers. Step #11 Remove the chicken pieces and, when they're cool enough to handle, separate the meat from the bones & cut it into small pieces. Step #12 Return the chicken to the pot & bring the soup back to a simmer. Step #13 Drop the Mushroom Dumpling batter by the tbsp into the soup. Step #14 If it joins together let it cook, then sepearate with a spoon after. Step #15 Cover up the pot & let simmer the soup until the dumplings rise to the surface, 10 mins more. Step #16 Serve the soup in warm bowls with a dumpling or two floating on top of each serving. Step #17 Add seasoning to taste. Enjoy the Knott's Berry Farm Charleston Chicken Soup recipe I'm looking for Chicken Soup, Sweet Corn Soup, Potato Soup, any kind of soup now that it's getting colder. So post. Title Edited: Because JJB'ers are having a shit fit I said "Winter". Edited By: ForeverInYourEyes 10/13/2009 7:28 PM. Edited 1 time.
HappyCori		#1	[-]
Posts: 1149 (10/13/2009 2:18 PM) Reply Quote More Recent Posts	posting for later...I have a great baked potato soup and cheesy potato soup to share
JulieAnne20		#2	[-]
Posts: 37001 (10/13/2009 2:20 PM) Best Debater '09 Reply Quote More Recent Posts	winter
bigredmunkeebutt		#3	[-]
Posts: 15853 (02/09/1991 3:55 PM) Reply Quote More Recent Posts	It's not winter for another 2 months.
Dee De		#4	[-]
Posts: 23130 (02/09/2019 3:55 PM) Reply Quote More Recent Posts	If anyone has a corn chowder or corn soup recipe I would love to see it! I'm a simple eater so nothing fancy.
coboardgirl		#5	[-]
Posts: 7781 (10/13/2009 2:35 PM) Reply Quote More Recent Posts	I have a crab & corn chowder recipe that I love: # 2 tablespoons butter # 2 all-purpose potatoes, peeled and diced # 2 ribs celery, chopped # 1 medium onion, chopped # 1 small red bell pepper, seeded and diced # 1 bay leaf, fresh or dried # Salt and freshly ground black pepper # 2 cups chicken stock or broth # 1 quart whole milk # 3 cups corn kernels, scraped fresh from the cob or, frozen kernels # 8 ounces cooked lump crab meat Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper. Saute veggies 5 minutes, (if needed, can thicken with flour) Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat (also add the crab "juice" that usually comes with it) and simmer soup 5 minutes. Adjust the soup seasonings as desired. Remove bay leaf.
TealaB		#6	[-]
Posts: 2074 (10/13/2009 2:43 PM) Reply Quote More Recent Posts	Butternut Squash Soup - very good and healthy!! 1 butternut squash 4 celery stalks, chopped 1 apple, diced 1 onion, chopped 1 cayenne pepper, chopped 1 liter chicken or veggie stock 1 tbsp olive oil 1 tsp curry 1 tsp black pepper 0.75 cup fat free sour cream 1. Cut the butternut squash in half, lengthwise, remove seeds. Place face down on a baking tray with a bit of water and roast in an oven at 350 degrees for 45 minutes. 2. Saute the onion, celery and cayenne pepper in the olive oil in a large pot. 3. Cut the roasted squash from its skin and dice it. Add to pot. 4. Add the diced apple, curry and pepper. Stir well 5. Add one liter of stock. 6. Let simmer for 25 minutes 7. Working in batches, process the soup in a food processor 8. Return to heat and stir in sour cream. Once warm, enjoy!
Kwis77		#7	[-]
Posts: 19673 (10/13/2009 2:48 PM) Reply Quote More Recent Posts	I LOVE THIS POST I love soup and making soup! I made corn chowder yesterday. I'll type it up later; the recipe book is downstairs.
Sacarome		#8	[-]
Posts: 599 (10/13/2009 2:51 PM) Reply Quote More Recent Posts	posting for later... all of my soups come out of a can or I'd contribute something
BluBird		#9	[-]
Posts: 4124 (10/13/2009 2:51 PM) Reply Quote More Recent Posts	Does anyone have a tried and true simple french onion soup recipe?
Just A Little Stitious		#10	[-]
Posts: 14198 (10/13/2009 2:52 PM) Reply Quote More Recent Posts	Winter. It's supposed to be in the 80's tomorrow.
ilovejrt212		#11	[-]
Posts: 333 (10/13/2009 2:53 PM) Reply Quote More Recent Posts	I just made this corn chowder recipe for a camping trip. It was so good, everyone loved it and it only took an hour to prepare and make. I added chicken for a little bit more protein. It's my step-mom's recipe. Mel's corn chowder serves 8 3 pounds potatoes peeled and diced 4 oz bacon diced 3/4 cup chopped onion 2(15 oz) cans creamed corn 1 cup whole corn 1 (12 oz) can evaporated milk 3/4 cup chicken broth 1/4 cup margarine 1 (8 oz) pkg processed cheese, cubed salt and pepper to taste Place potatoes in a large pot with water to just cover, bring to boil, then reduce heat and simmer until tender, 15 minutes Meanwhile, cook bacon over med heat in a skillet with onions until crisp. Drain and set aside. When potatoes are just tender, drain and return to pot. Stir in bacon mixture, creamed corn, whole corn, evap milk, milk, margarine, cheese, salt and pepper into the pot. Heat, stirring, 10 minutes, until cheese and margarine are melted and mixture is thoroughly heated.
HappyCori		#12	[-]
Posts: 1151 (10/13/2009 3:00 PM) Reply Quote More Recent Posts	Its not winter according to the calendar, but it snowed here Saturday and we are having record low temps!
coboardgirl		#13	[-]
Posts: 7784 (10/13/2009 3:04 PM) Reply Quote More Recent Posts	Thai coconut soup (Tom Kha Gai) - really easy to make if you have access to the ingredients and yummy! 2 cans of chicken broth 4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor (I buy the lemongrass in a tube and squeeze out what amounts to about 1.5 teaspoons). 1 inch cube (or a bit more) galangal sliced thinly. (Again, I buy the powder version of gangal, and put in approx 1 teaspoon) 4 tablespoons fish sauce 2 tablespoons lime juice 1 pound of chicken breast cut into smallish bite sized pieces 1 can of coconut milk 1 pack of your run of the mill white mushrooms small red Thai chile peppers, slightly crushed - optional, to taste Cilantro leaves to garnish. Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, to as many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmed by the chili peppers. We suggest about 8-12 chili peppers for this recipe. Heat the stock, add lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through). Garnish with cilantro. Edited By: coboardgirl 10/13/2009 3:22 PM. Edited 1 times.
Kwis77		#14	[-]
Posts: 19675 (10/13/2009 3:17 PM) Reply Quote More Recent Posts	It's autumn, soup is just as warranted! Here's my corn chowder recipe. It's so good, OMG. I just made it yesterday, so here is a picture (makes 10 cups) 2 ounces (1/2 cup) diced salt pork or bacon -- I used bacon 2 tablespoons of butter 3/4 cup chopped onion 3/4 cup chopped celery 1 quart chicken stock 2 cups diced potatoes 6 cups fresh corn kernels or 3 packages (10 ounces each) frozen kernel corn, thawed 1 cup heavy cream Salt and pepper to taste Chopped parsley (mostly for presentation, I don't use it) Saute salt pork (or bacon) in butter until crisp and browned. Add onion and celery, cook until vegetables are crisp-tender. Meanwhile, measure stock in soup pot, add potatoes and cook until just tender. Puree 2 packages of corn in blender, using a little of the hot stock while blending, add blended corn and whole kernels, sauteed vegetables and cream to soup pot. Season to taste with sailt and pepper. Heat to serving temperature and serve with parsley garnish. Edited By: Kwis77 10/13/2009 3:25 PM. Edited 1 times.
Dee De		#15	[-]
Posts: 23131 (10/13/2009 3:18 PM) Reply Quote More Recent Posts	Thanks!!!!!
PeachesNCream21		#16	[-]
Posts: 5644 (10/13/2009 3:52 PM) Reply Quote More Recent Posts	Canadian Cheddar Cheese Soup Soooo good! 1/4 lb. smoked bacon finely chopped 1 medium red onion cut into 1/4 in. pieces 1/2 cup finely sliced celery 1/2 cup finely chopped carrots 3 TB all-purpose flour 3 cups whole milk 2 cups chicken stock 12 oz. grated white cheddar, Canadian Black Diamond 3 dashes Tabasco 1/2 tsp. Worcestershire sauce 1/2 cup Moosehead Canadian Ale, room temperature salt and pepper to taste 1 TB thinly sliced chives Method: 1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned. 2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped. 3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes. 4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste. Serve with your favorite bread and top with chopped chives.
Kwis77		#17	[-]
Posts: 19676 (10/13/2009 3:54 PM) Reply Quote More Recent Posts	I'm printing all of these out!
RedLampDistrict		#18	[-]
Posts: 10919 (10/13/2009 4:13 PM) Reply Quote More Recent Posts	It's already snowed here 3 times! Winter it IS!
HappyCori	Corn and Shrimp Chowder	#19	[-]
Posts: 1153 (10/13/2009 5:57 PM) Reply Quote More Recent Posts	1 TBSP olive oil 3/4 cup chopped onion 3/4 cup red bell pepper 16oz frozen corn 1 medium russet potato, peeled and cubed 14.5oz chicken broth 1 cup half and half 2 tbsp flour 1/2 tsp thyme 1/4 tsp salt 1/4 tsp crushed red pepper 1lb cooked shrimp 2 strips cooked and crumbled bacon Heat olive oil, add onion and bell pepper; cook until tender, about 5 minutes. Add in frozen corn, potato and broth and bring to boil. Simmer about 20 minutes. In small bowl, combine half and half, flour, thyme, salt, and crushed red pepper. Stir into corn mixture. Stir until thickened and bubbly, about 3 minutes. Add shrimp and continue to to cook about 5 minutes. Sprinkle bacon on top and serve. ( I love spicey, so I tripled the crushed red pepper)
HappyCori	Twice Baked Potato Soup	#20	[-]
Posts: 1154 (10/13/2009 6:03 PM) Reply Quote More Recent Posts	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.

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

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

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