782 your soup Recipes

russet potatoes, skin peeled and cubed, bacon, chopped in 1/2 inch pieces, chopped carrots, chopped celery stalks, chopped onions, minced cloves of garlic, tb. coarsley ground pepper, tb better than bouillon , chicken stock seasoning in 3 cups of water or 3 cups of chicken stock, cream cheese, cubed and at room temperature ., heavy cream or milk (and you can use 2 tb butter mixed with 2 tb flour, fried in a pan and add 2 cups of milk to this, wisking well .. a cream sauce to be added to the finished soup for thickening added along with the milk) see comment below please.., before serving, taste your soup and at that time, you can add more pepper or salt. if you re serving the soup with a salty bread or with salted crackers, you do not need to add any salt. (there is enough salt in the bouillon seasoning and in the crackers, not to mention the bacon.)

becel oil (i used olive oil), onion, chopped, garlic , smashed, boneless skinless chicken breast half, diced in half inch pieces, low sodium chicken broth (depending on how thick you like your soup;i used 4 cups), avocado, diced, tomato, diced, lime , juice of, hot sauce (i used about half a tsp of tobasco), fresh cilantro , rough chopped

chicken stock or 4 cups vegetable stock, unsweetened grated coconut or 1/2 cup canned unsweetened coconut milk, oil, onion, chopped, garlic cloves, minced, jalapeno pepper , seeds and ribs removed, sliced thin (if you like your soup on the spicy side you can add some or all of the jalapeno seeds), sweet potatoes, peeled and cut into 3/4-inch cubes (about 3), salt, grated gingerroot, sour cream (or more if you want a creamier soup), grain rice

vegetable oil, onion, chopped, garlic, minced, stalks celery, chopped (optional), whole cumin seed, low sodium vegetable broth or 1 1/2-2 cups broth (i use homemade), peeled diced tomatoes, undrained, tomatillos , papery skins removed,washed and diced (depending on size), water (depending on how much stock you used and how thin you like your soup), cilantro, washed and chopped, white rice or 1/3 cup brown rice, carrots, peeled and sliced (depending on size), salt, pepper, lean ground beef, plain breadcrumbs or 1/3 cup italian seasoned breadcrumbs (i use progresso), ground cumin, garlic powder, dried oregano, egg

vegetable juice cocktail, hot and spicy (or tomato juice, add spices to your taste), red and yellow tomatoes, seeded and chopped, ripe avocado, cubed, diced cucumber, diced red bell pepper, chopped red onion, red wine vinegar, minced garlic, salt

extra lean ground beef (pork, chicken or lamb), dry onion soup mix, egg, lightly beaten, hot pepper sauce (optional), worcestershire sauce, ground black pepper, rolled oats

your favourite steak (beef filet, ribeye, etc.), cut in thin strips *do not use skirt steak, or cheap cuts., butter, steak seasoning, onion, chopped, garlic cloves, minced, sweet bell peppers (you can use different colors), thinly sliced, white mushrooms, sliced, beef broth, milk, worstershire sauce, salt and pepper to taste, provolone cheese, sliced

fully ripe hass avocadoes, your best rich chicken broth, tortilla chips (to garnish )

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish

potatoes, peeled and diced (about 6 cups, i used red potatoes), mushrooms, sliced (i use a mix of cremini and button white mushrooms), leeks, white and some of the green part (about 1 1/2-inch of the green), onion, fine diced, celery rib, fine diced (including the leaves), garlic cloves, minced fine, vegetable broth (chicken broth works fine), white wine, brandy (cognac is fine), flour (if you like your soup thicker, mix a bit more with some of the broth and mix it into the soup ), butter, fresh dill, fine chopped, fresh parsley, fine chopped, bay leaf, salt, pepper, sour cream

potatoes, peeled and cubed, stalks celery, chopped, onion, chopped, cooked cubed ham, evaporated milk, cream of mushroom soup, milk (based on how thick or thin you want your soup to be), pepper, red pepper flakes (optional), salt (optional), grated parmesan cheese

cubed beef stew meat (or short ribs, ox tail), ears corn (i like to use small frozen corn approx. 9 sml.pieces), head cabbage, cut into 4 pieces, zucchini, cut into 2 inch cubes, baby carrots, cubed potatoes, tomato sauce, yellow onion, cut into 4 pieces, lemons (for your soup after serving), hot sauce, salt & pepper, to taste, ground cumin (optional)

egg, all purpose flour, salt, vegetable oil, if you really love lots of little dumplings in your soup , you can double the recipe.

chicken or vegetable stock/broth (preferred brand: kitchen basics), concentrated crushed tomatoes, heavy cream, coarse salt and black pepper, leaves fresh basil , cut into chiffonade, for garnish, soup toppers, for garnish , recipe follows, crusty bread , 4 inches across, 1/4-inch thick-slice artisan breads at counter in market, cracked fresh garlic , optional, extra-virgin olive oil, freshly ground black pepper, shredded cheese to compliment your soup: provolone, asiago, cheddar, gruyere, swiss, etc.

dark, sweet cherries (reserve 24 of them for garnish), sugar, water, veal stock , beef stock, or pork stock (your pick)

your favorite brownie mix - mixed and baked to almost d1 - gooey delicious., your favorite chocolate cooking pudding. made according to the directions ., your favorite chocolate ice cream. softened a little ., cream ., chocolate sauce .

your favorite mushrooms (suggestions ( porcini, shitake, button), stalk celery, carrot, onion (i love using the pre-chopped frozen stuff for ease of use and no crying), margarine or 1 tbsp butter, water, instant chicken bouillon, pepper, dry orzo pasta (or other small), cooked turkey (you could even use canned chicken or turkey for speedier recipe), fresh parsley (or dried if you re indifferent to parsley like i am), fresh thyme (see parsley re ( use dried)