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#1507522 - 02/09/11 07:06 PM
Re: Need some new soup recipes, please
kitten
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10K Club
Joined: Jul 2004
Posts: 18,989
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Does anyone have a good stone soup recipe?
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#1507574 - 02/09/11 07:36 PM
Re: Need some new soup recipes, please
A_G
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Joined: Nov 2002
Posts: 20,656
The Swamp
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plop stone in water boil water add an onion and a rabbit
eat.
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#1507594 - 02/09/11 07:48 PM
Re: Need some new soup recipes, please
kitten
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Junior Member
Joined: Aug 2004
Posts: 38
The Sovereign State Of Oklahom...
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I don't understand this thread. Soup does not fill me at all! You're too busy training to get full.....and thats great!! I will not speak as to what you may or may not be full of as I would risk a full scale retaliation by several here that might possibly have evidence to indicate that I may be fuller of said substance than you.
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#1507623 - 02/09/11 08:07 PM
Re: Need some new soup recipes, please
Bankbb1, PITA
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Power Poster
Joined: Mar 2007
Posts: 2,920
Wisconsin
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This is much like RR Sarah's recipe and I hesitated to post it, but I decided to make it last night, and was so good, I was inspired to post it here. Hope you like it! Easy Southwest Cheesy Chicken Chili 4 cans Cream of Potato soup 4 cans milk 2 – 3 oz pkgs Real Bacon bits – hickory smoked flavor; or 1 lb cooked/crisp bacon pieces 2 – 6 oz pkgs Oscar Mayer Southwestern Chicken Strips 3 cups shredded cheddar cheese; can substitute w/mozzarella 3 bags Uncle Ben’s long grain & wild rice; heat each bag @ 1 – 1:30 mins. 1 can corn 3 tbsp dried minced onion 5 – 6 dashes chili powder 2 – 3 dashes cumin 1 tbsp black pepper Salt to taste Sautee’ chicken and bacon bits in large pot with onion over a med-high heat until hot. Reduce heat to medium and stir in cans of potato soup, milk, rice, corn, cheese and seasonings. Continue to stir frequently until boiling; then reduce heat to low and simmer for about 30 – 45 mins. Serve with Ritz or Townhouse crackers. BTW.....you could add a can of black bean or light red kidney beans also, but bf doesn't like them so I didn't put them in.
Last edited by BowlingQueen; 02/09/11 08:09 PM.
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#1507635 - 02/09/11 08:13 PM
Re: Need some new soup recipes, please
RR Joker
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10K Club
Joined: Jul 2006
Posts: 12,579
Not prison
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plop stone in water boil water add an onion and a rabbit
eat. *giggles*
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#1507806 - 02/09/11 11:15 PM
Re: Need some new soup recipes, please
kitten
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10K Club
Joined: Sep 2002
Posts: 13,965
TN
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Here you go, Truff:
Clam Chowder Canadian Military Style Ingredients:
1/2 cup butter or margarine 2 stalks celery, chopped 1 onion, chopped 1/2 cup all-purpose flour 2 (6.5 ounce) cans whole clams, juice reserved water 2 potatoes, peeled and cubed 1 (12 ounce) can evaporated milk dried thyme to taste salt and pepper to taste
1. In a large saucdepan over medium high heat, combine the butter or margarine, celery and onion. Saute for about 3 minutes, add the flour and stir well to make a dry roux. Add the reserved clam juice to make a paste, then add cold water slowly to make your desired thickness.
Add the potatoes, milk, thyme and salt and pepper. Reduce heat to low and allow soup to simmer for about 20 minutes, or until the potatoes are tender. Add the clams and allow to heat through.
When my mother-in-law lived with us I made this several times and we both loved it. My husband, unfortunately, doesn't eat seafood.
Enjoy!
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#1507808 - 02/09/11 11:19 PM
Re: Need some new soup recipes, please
Skittles
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10K Club
Joined: Sep 2002
Posts: 13,965
TN
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Chicken & Wild Rice Soup (from Famous Daves)
5 Tablestppons Butter 1/2 Cup Flour 1 tablespoon Chicken Fat or Butter 1/2 Cup finely chopped celery 1/2 Cup diagonally sliced carrots 1/2 Cup finely chopped onion 1 Cup medium mushrooms 1/2 Galloon homemade or canned chicken broth 1/2 Tablespoon finely chopped parsley 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon white pepper 1/4 teasppon ground nutmet 1/4 teaspoon cayenne pepper 3/4 pounds chicken breasts - cooked - coarsely chopped 1 1/2 Cups cooked wild rice 1/2 Cup heavy whipping cream
heat butter in skillet - stir in flour. Cook low 2 minutes or until roux. Do not brown. Heat chicken fat (or butter) in large saucepan until hot. Add celery, carrot and onion. Sautee until onion is tender. Stir in mushrooms. Cook until mushrooms begin to turn golden brown, stirring frequently. Remove from heat.
Bring broth to a boil in a 1 gallon stock pot. Stir in roux. Simmer until thickened, stirring frequently. Stir in vegetable mixture, parsley, salt and spices. Bring to a simmer, stirring occasionally. Add chicken, wild rice and whipping cream. Mix gently. Cook until just heated through.
I generally make 1/2 recipe at a time. It's actually easier than it sounds.
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#1507899 - 02/10/11 02:00 PM
Re: Need some new soup recipes, please
Truffle Royale
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10K Club
Joined: Jun 2006
Posts: 14,141
In the Snow :)
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Here's a chicken chili that we really like:
2 lb. boneless chicken breast, cut into 1/2 inch pieces. (You can use some boneless thighs, too) 2 tablespoons vegetable oil 1 medium onion, chopped 4 cloves garlic, chopped 3 2 oz. cans pinto beans, rinsed and drained 1 14 oz. can stewed tomatoes 1 cup chicken stock 1 6 oz. can chopped green chilies, drained 1/4 cup sun-dried tomatoes, chopped, or 2 - 3 tablespoons sun-dried tomatoe paste 1/2 bunch fresh cilantro, chopped 2 tablespoons chili powder 1 tablespoon cumin 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon oregano 1/4 teaspoon cayenne pepper (if desired)
Saute the chicken in the oil in a Dutch oven for 5 minutes. Add the onion and garlic. Cook until the chicken is lightly browned.
Stir in the beans, stewed tomatoes, stock, chilies, sun-dried tomatoes, cilantro, chili powder, cumin, salt, black pepper, oregano and cayenne pepper. Bring to a boil. Reduce the heat to low. Simmer for 30 minutes. Serve topped with shredded cheese chopped cilantro or parsley and crushed tortilla chips and sour cream. You can also add frozen corn (yes), and additional stewed tomatoes black beans, and garbanzo beans (drain and rinse beans first)
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#1507900 - 02/10/11 02:02 PM
Re: Need some new soup recipes, please
Truffle Royale
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Joined: Nov 2002
Posts: 20,656
The Swamp
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I ate it again last night..(the sausage one). Invited a neighbor to join me...he loved it too.
Oh, I used vegetable broth instead of chicken broth (because that's what I keep on hand). I think that's the only substitute I made. Also, I used a mix of parmesian(sp) and romano cheese.
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#1507956 - 02/10/11 03:15 PM
Re: Need some new soup recipes, please
RR Becca
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10K Club
Joined: Jun 2006
Posts: 14,141
In the Snow :)
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It is really good. Had it at a friend's last year, everyone there has made it since.
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#1508224 - 02/10/11 07:28 PM
Re: Need some new soup recipes, please
B_F
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10K Club
Joined: Nov 2002
Posts: 20,656
The Swamp
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I don't think it would matter at all.
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#1509212 - 02/11/11 07:30 PM
Re: Need some new soup recipes, please
Christina
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Joined: Nov 2006
Posts: 7,228
Cincinnati, OH
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Well, the spinach looked very wilted and BLECH! When I went to the market after work last night, but the kale looked really good, so I tried it. I have only one suggestion.... Keep the macaroni separate from the soup! This morning when I went to put a bowl together to take for lunch, it was stew more than soup, with giant wet noodles that were mushy. But, that soup recipe is REALLY good
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#1509330 - 02/11/11 08:45 PM
Re: Need some new soup recipes, please
B_F
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10K Club
Joined: Nov 2002
Posts: 20,656
The Swamp
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Mine didn't do that by some miracle!
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#1509375 - 02/11/11 09:09 PM
Re: Need some new soup recipes, please
RR Joker
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Power Poster
Joined: Jan 2007
Posts: 6,436
God Bless America
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I make a lot of soups, last friday was a new seafood bisque recipe but my favorite soup is Outback steakhouse Walk About Onion soup. About 4 years ago I found a copy cat recipe and it is close to a perfect match. The only thing is I do not add the salt to the recipe, because the chicken bouillon has plenty. I double it and serve with warm crusty french bread. You can add more velveeta or chicken stock depending on your preferences.
• 2 cups yellow sweet onions, thinly sliced • 2 tablespoons butter • 1 (15 ounce) can chicken broth • 1/4 teaspoon salt • 1/4 teaspoon fresh pepper, ground • 2 chicken bouillon cubes • 1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup) • 1 1/2-1 3/4 cups white sauce (below) • cheddar cheese, shredded (for garnish)
White Sauce • 3 tablespoons butter • 3 tablespoons flour • 1/4 teaspoon salt • 1 1/2 cups whole milk Change Measurements: US | Metric Directions: Prep Time: 15 mins Total Time: 1 1/4 hr 1. 1 In 2 quart sauce pan place 3 tablespoons butter and sliced onions. 2. 2 Cook at low to medium heat stirring frequently until soft and clear but not brown. 3. 3 Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. 4. 4 Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. 5. 5 Turn temperature to warm and let cook for additional 30 to 45 minutes. 6. 6 Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread. 7. 7 Thick White Sauce:. 8. 8 In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan. 9. 9 Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. 10. 10 Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
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#1509386 - 02/11/11 09:13 PM
Re: Need some new soup recipes, please
Truffle Royale
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Power Poster
Joined: Mar 2004
Posts: 2,508
Up North
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Yes kms, please post your seafood bisque recipe!
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#1509394 - 02/11/11 09:21 PM
Re: Need some new soup recipes, please
RR Sarah
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Power Poster
Joined: Jan 2007
Posts: 6,436
God Bless America
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This was a great recipe, the soup broth was like velvet. I did substitute some snow crab clusters in place of the mussels as I couldn't find fresh ones and then tossed those shells in with the lobster carcass and shrimp shells.
Seafood Bisque Yield: 8 servings.
2 C. dry White Wine 1 Bay leaf 1 Onion, roughly chopped 1 clove Garlic 2 ribs Celery 1 Lobster (1 to 1 1/2 lbs.) 12 medium Shrimp, in the shell 24 mussels, well scrubbed 12 Sea Scallops 4 C. Heavy Whipping Cream 1 C. Milk 1 tsp. dried Thyme 1 Tbsp. minced fresh Parsley 1/4 tsp. dried Rosemary 1 C. fresh Spinach, well rinsed and washed 1/2 C. grated Carrot 1/2 tsp. fresh Lemon Juice Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil. Add the lobster; cover the pot, and steak for 10 minutes. Remove the lobster. Add the Shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat and discard the shells. Discard any (mussels sic) that do not open. Add 2 cups water to the liquid in the pot, bring to a boil and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with the tongs. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it to the pan. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice. Serves 6.
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#1509570 - 02/14/11 01:15 PM
Re: Need some new soup recipes, please
Deputy Dawn
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10K Club
Joined: Sep 2002
Posts: 13,965
TN
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Truff - I made the corn chowder last night. My husband LOVED it. Next time I'm going to have to double the recipe.
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#1509607 - 02/14/11 02:34 PM
Re: Need some new soup recipes, please
Skittles
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10K Club
Joined: Nov 2002
Posts: 20,656
The Swamp
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please explain the difference between a noncreative large stockpot vs a creative stockpot.
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My opinion only. Not legal advice. Say you'll haunt me - Stone Sour
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