Rave: Soup’s On ! Forum Foodies – Got a fave recipe to share?

[JanS]

bunnypug…the tomato soup at Met Mkt is wonderful, I agree.

Zenguy..your soup would whip up in minutes in my Vita-mix…even heat it up…wow…and definitely with grilled cheese…gonnatry it this weekend…

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[Irukandji]

Use the Muir Glen tomatos. They are very good and often rated higher by tasters than fresh tomatos (Cooks Illustrated).

Building the shopping list… Thanks all!

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[JanS]

thanks, Iru…I even have coupons for Muir Glen…

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[JanS]

from Vegetarian Times…yummy, yummy..

MOROCCAN VEGETABLE SOUP

1 large onion, chopped coarsely

2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. turmeric

2 T. canola oil

1 28-oz can whole tomatoes, with juice, coarsely chopped

6 cups vegetable stock

2 c. cooked or canned chick peas

2 large red or green peppers, chopped (I do one of each)

1/4 tsp.freshly ground black pepper

2 small zucchini, diced

4 oz. seitan, diced finely (at PCC)

8 oz. uncooked vermicelli or thin spaghetti, broken into 1 inch pieces

1 T. nutritional yeast (optional)

In a large pot, saute onion, cumin, coriander and turmeric in oil until onion is soft.Add the tomatoes with juice, stock, chickpeas,peppers, and black pepper. Simmer, uncovered for one hour. Add the zucchini, seitan,vermicelli or spaghetti. Cook until the pasta is just tender, 10 minutes. Stir in the nutritional yeast and serve.

I love this recipe, and don’t miss the meat..It’s spicy but not hot, almost like a stew instead of soup.

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[Magpie]

One of my favorite soup recipes is from and Old Better Homes and Gardens mag. It was a $200 winner and I love it!! I usually make it with a leftover ham bone. Plus it’s made in a crock pot!!

Curried Split Pea Soup

1 lb dry green split peas, rinsed and drained

1 lb ham hock

8 oz cubed ham

1 cup chopped onion

1 cup chopped carrot

1 1/2 cups chopped celery

2 bay leaves

1/3 cup dried cranberries

4 tsp curry powder

1 TBSP dried marjoram, crushed

1/4 tsp pepper

6 cups water

In a 3 or 4 qt crockery cooker, combine split peas, ham hock, celery, onion, carrot, bay leaves, cranberries, curry powder, marjoram and pepper. Add water. cover and cook on low heat setting for 10-12 hours or on high heat for 5-6 hours. Remove bay leaves and discard. Remove ham hocks. When cool enough to handle, cut meat off bones, coarsely chop neat, Discard bones. Return meat to soup. Makes 6 servings.

376 calories, 4 g fat, 626 mg sodium, 6 g fiber, 58 g carbohydrate and 29 g protein.

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[JanS]

Magpie…yummmmm…dried cranberries – wow..another that I’ll have to try real soon…like the next rainy day :)

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[ellenater]

Where are the chowders, people? Bring on the chowders!

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[HunterG]

I tried a cream of chantrelle mushroom soup today @ TW. OMG – LOVED IT. I’ll get the recipe and post.

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[inactive]

My chowder is coming! Gotta’ figure out a recipe!

Hint: Halibut with baby reds & pinot grigio in a clay pot!

Oh, good earth!

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[missaudreyhorne]

This is a quick and easy chowder that also has pyrotechnics! It is written as a starter soup, but I have increased the recipe and it has turned out good. A little bacon is a nice addition, as well as peppers.

Bourbon Corn Chowder – From “Soup: A Way Of Life” by Barbara Kafka

4 tablespoons unsalted butter

1 small onion, cut into 1/2-inch dice

2 1/2 cups canned creamed corn

1/4 cup Bourbon

1/4 teaspoon freshly grated nutmeg

1 teaspoon kosher salt

Freshly ground black pepper, to taste

2 to 3 drops hot red pepper sauce

1/2 cup chicken stock

1/2 cup heavy cream

In a small saucepan, melt the butter over medium heat. Stir in the onion and cook, stirring, for 5 minutes. Stir in the corn.

In a small saucepan, heat the Bourbon. Ignite it and let it flame for 1 minute.

Pour the Bourbon, still flaming, over the corn mixture. Stir in the remaining ingredients. Heat through.

If a thinner soup is desired, stir in a little more stock at the end.

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[pam]

A yummy soup for a cold day – Mushroom Soup

It’s a broth like you’d make for french onion soup –

I’m not a measuring type of cook:

saute sliced walla walla sweet onion (are there any other type of onion???)preferably in butter

when nearly carmelized add two cloves minced garlic on low heat so you don’t burn.

Add beef broth – homemade or store bought

couple shakes of worcestshire sauce

teaspoon or so of sugar

let simmer for 1/2 an hour or so then you can strain the onions out if you want or keep them in

add sliced button mushrooms and bite size pieces of portabello mushroom

simmer until mushrooms are heated through (or longer!)

To thicken, make a roux (melt 2 tbl of butter, add 2 tbl of flour, stir together until paste like, add a bit of milk and stir until thick) and stir into broth mix. Heat to medium and stir until desired consistency. Less calories to thicken with corn starch and water, but….

Serve with toasted garlic bread or in a toasted bread bowl (I hate when the bread bowl gets soggy)

My boys would say they didn’t like the mushrooms but like the ‘meat’ that was in the soup – the ‘meat’ being the portabellos. I would just nod and say, yes the ‘meat’ makes all the difference!

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[Jo]

After reading all these posts on homemade soups, I (who doesn’t especially like to cook) am home today making a VAT of beef stew. Nothing fancy, just traditional.

Can hardly wait for it to be done.

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[Cait]

It’s feelin’ like a soup day. Anything cream-based, hearty and possibly with some cheese? I’m needing some comfort food.

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[angelescrest]

You deserve it, after those wonderful posts.

We’ll bring you

a)a pizza: your choice

b)vegan shepherdess’ pie (don’t ask–I cooked all morning)

angelescrestk at gmail.com

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[WSMom]

Chicken and Dumplings

1 small whole chicken, cooked & shredded (or 3 chicken breasts, cooked, shredded) (2-3 lbs)

10 cups chicken broth

6 sprigs thyme

4 Tbsp butter

1/4 cup all-purpose flour

3 Tbsp dry sherry or white wine

1 medium yellow onion, diced

4 ribs celery, diced

4 carrots, peeled and diced

1 Tbsp fresh thyme leaves, chopped

1 cup heavy cream

4 green onions, thinly sliced on bias

salt and pepper to taste

1. In a clean stock pot, melt butter and add flour, stirring for about 3 minutes. Whisk in sherry and let cook for two minutes, then slowly whisk in chicken stock and bring to a boil to thicken slightly, then return to a simmer.

2. Add onion, celery, carrot and thyme leaves and simmer until vegetables are tender. While soup simmers, make dumpling dough (see recipe below).

7. Add shredded chicken, cream and green onions to the pot, then season with plenty of salt and pepper. Drop dumplings slowly into simmering soup, then cover and let cook for about 15 minutes. Get your spoons ready and SERVE!

Dumplings

2 cups all-purpose flour

1 Tbsp baking powder

3/4 tsp salt

3 Tbsp butter

1 cup milk

Heat milk and butter until butter is melted. Combine dry ingredients, then add to milk and butter, mixing until a very soft dough forms. Scoop out small dumplings (1 Tbsp each) and drop into simmering soup. A small spring-release ice cream scoop works very well for getting uniformly-sized dumplings.

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[missaudreyhorne]

Last night I kind of threw my own made up version of bean and ham soup, but instead with sausage.

I don’t measure, but the basics are: I started with some heated oil in a large saucepan and sauteed chopped carrots, celery, onion, pancetta and linguica (you can probably omit the pancetta and sub any other kind of sausage for linguica – I just happen to love them). I sauteed until the meats were brown and the vegetables were softening up a bit (not too much, mushy veggies = yuck!), and then I added about a cup of white wine, a few pinches of dried oregano, a 28 oz can of whole tomatoes (hand crushed) and the leaves from about 5 twigs of fresh thyme. I let that simmer for a bit to cook off the alcohol, making sure not to stick my head over the pot and get a nose-full of alcohol (whooooo). After about 10 minutes I added two GIANT cans of broth – you know, the big size? I can’t remember the quantity. I used the low sodium, but then ended up adding in a bunch of salt later, so I won’t in the future. I then added 4 cans of white beans with liquid – mushing up two of the cans a bit first. I put in two bay leaves at some point and a rind from a triangle of parmesan I had. I added salt, lemon pepper and a bit of hot sauce (not too much!) to taste and then I let it simmer for about 45 minutes.

It turned out good! I sometimes put in a little too much of SOMEthing, which is probably why I should consider measuring, but this time it turned out basically perfect. It is great with some crusty bread.

Oh, also, my version makes like a million gallons of soup (hehe) so you may want to reduce quantities to your desired amount. I personally like making soup on Sunday and then eating it all week long. DELICIOUS.

Maybe I’ll just post my recipe every Sunday?

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[inactive]

MissAudrey –

Heck, yes! Post as often as you are inspired!

I like making soup on the weekend too – leisurely and creative adventures with soup stuffs. :)

Thanks to you and every one else for contributing to the soup idea fund. So many soups, so little time!

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[missaudreyhorne]

I’m soup crazy. I just found this recipe on my computer from last year’s soup swap. It is SPICY! But you can mess around with the ingredients a bunch, or make it not as spicy. Again, yeild is a GIANT POT OF SOUP. Because that is how I roll.

Spicy Chicken Tortilla Soup

3 quarts broth/stock – I used a combination of 2 parts veggie stock and 1 part roasted chicken

2.5 pounds boneless skinless chicken thighs (you can use breast meat, but I find chicken thighs tastier and easier to shred)

2 tbsp canola oil (or cooking spray if you’d like)

1 large white onion, chopped

½ head garlic, chopped

4 cans Rotel brand diced tomatoes with green chilis, undrained

2 – 7 oz cans chopped green chilis

1 can Embasa whole tomatillos or 6-8 fresh tomatillos, husks removed, chopped

3-4 canned chipotle peppers in adobo sauce, chopped (Embasa is usually available at most grocery stores)

½ cup Tapatio or other hot sauce like Tabasco

1 packet taco seasoning (be sure not to get the store brand with MSG!)

3 tbsp Mexican oregano leaves (regular oregano can be used)

1 cup fresh pico de gallo/salsa

2 cans corn with peppers (fiesta corn?) or 1 package frozen

3 avocados, diced

3 limes, juiced

1 bunch of cilantro, chopped

Sauté onion and garlic in oil until translucent, but do not brown. Add stock, tomatoes, green chilis, tomatillos, chipotle peppers, hot sauce, taco seasoning and oregano and bring to a boil. Turn heat down to medium-low setting and let simmer for about 10 minutes. At this point I use a hand held blender to break up some of the larger pieces in the soup, you can probably skip if you want the soup to be chunky, or use a blender and blend in a few batches. Bring back to a low boil and add chicken thighs and corn, turn heat to medium-low and let simmer for about 20 minutes. Once chicken is tender, scoop out with a slotted spoon and shred. I find that shredding using two forks is the best way. Return the shredded chicken to the pot. Turn down heat to low and add diced avocados, lime juice and chopped cilantro. Taste and add salt and pepper if desired (I don’t think it needs it, it has enough flavor already!).

Serve soup with tortilla chips/strips (homemade is good, but store-bought works fine!), shredded monterey jack or cheddar cheese, more pico de gallo and sour cream. If serving to a group, it is fun to put the toppings in bowls and let guests pick and choose their own.

This soup is hard to screw up, really. It has evolved from a number of chicken tortilla soup recipes from books I have and online. You can take out or add whatever you want. Sometimes I like to omit the chipotle peppers for a less smoky flavor and add a jar of pickled jalapenos. It also is good without the chicken or with pork or beef. I also like to experiment with different hot sauces, salsas, spices and herbs. It is a fun soup to make and eat.

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[Zenguy]

For those of you who have lived in WS a long time and remember The Restaurant on Alki, I used to work there and loved their Cheddar Cheese Soup. This is as close a recipe as I can come up with cutting it down from the huge vat we used to make.

1/4 cup butter

1 onion, chopped

1/4 cup flour

3 cups chicken broth

3 cups cream

1 pound shredded Sharp Cheddar cheese (more if you like your soup thicker)

Crumbled bacon to top

In a 3 quart saucepan over medium heat, melt butter. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.

Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.

With wire whisk stir in cheese until melted. If cheese does not melt completely, cook over VERY low heat about 1 minute, stirring constantly.

I know how to make their chocolate mouse too.

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[Aim]

MMMM cheese soup.

I’m totally making soup tonight.

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[roundthesound]

I usually just make a vegetable soup with what ever I have floating around in the fridge. Since Halloween is coming up I suggest making a vegetable soup with red cabbage and lots of carrots, it always comes out purple and orange no matter what else you put in there.

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[Jerald]

Zenguy — Please, please, please! I need that chocolate mousse recipe! I swear I dream of that delicious stuff sometimes. I’d go there with friends just for mousse and coffee and talk. Great memories.

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[Zenguy]

I was in the kitchen making it and the cobbler and cheesecakes too…the carrot cake was purchased. Check the dessert thread.

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[Author]

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