What's your favorite soup recipe?

Question

Please list ingrediants.

Answer 1

Potato Broccoli Cheese Soup:
2 potatoes cut in small pieces
1 bag broccoli cuts
Cook those together till almost tender and drain.
Milk...depends on how much soup your making.....I make a big pot...so I use probably 4 cups.
1 to 1 1/2 lbs Velveeta Cheese...add after milk gets hot and melt.
If soup isn't thick enough for you then I use Corn Starch to thicken since it doesn't clump like flour can and it works better. Just mix a little in some water and add slowly.
Then season as desired and enjoy....we like to sprinkle diced tomatoes and bacon crumbles on top....it also good with a few dried onions....(the kind you use in Green Bean Casserole)

Answer 2

Gazpacho Is my favorite summer soup! It's a great cold vegetable soup.

6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
4 cups tomato juice

Combine all ingredients. Blend slightly, to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

I put a drop of sour cream over the top and serve with a side of crusty bread.... mmmm ... I think I am going to make some tonight!

Answer 3

Beef Stroganoff Soup
1/4 C. butter

1 lb. tenderloin tips cubed

2 cloves garlic minced

12 oz. mushrooms sliced

1 large onion diced

1 C. shredded carrots

1 pint of water

1 T. beef base

Roux made of 1/2 C. butter and 1/2 C. flour

salt and pepper

1 pint of whipping cream

1/2 C. sour cream

1/4 C. chopped chives

In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.

Add mushrooms and onions. Saute until onion is translucent.

Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes.

Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.

Ladle soup into bowls and top with chives.

Makes 6 - 8 servings.

Answer 4

Easy Chicken Soup:

College Inn low-fat broth, carrots, onions, parsnips, chicken (pieces of your choice), lots of parsley and dill (fresh). Cook until the chicken is completely cooked. Season with salt and pepper to taste. Add noodles, rice or whatever.

The best!!

Answer 5

THAI SHRIMP HOT AND SOUR SOUP
(TOM YUM)

3 c. unseasoned chicken stock
1 c. shrimps shelled and clean
1/2 c. fresh button mushrooms
5 inch. long fresh lemon grass crushed and cut into half
2 to 3 fresh hot chilies crushed
3 tbsp. fresh lemon juice
1 tbsp. fish sauce (available in Asian food store)
1 spring onion cut into small pieces
2 coriander (cilantro leaves) cut up

Shell and clean the shrimps and set aside. In the soup pot boil the stock, add lemon grass and shrimps, mushrooms. Cook for 3 to 4 minutes. Add lemon juice, chilies, fish sauce, spring onion and coriander. Serve immediately.

You can substitute Chicken breast, too, for Tom Yum Gai. Adjust the amount of chilis to your liking. Enjoy!!

Answer 6

GINGERED BEEF-VEGETABLE STEW


1 lb beef, cut into 3/4 inch cubes
2 tbsp cooking oil
2 1/2 cups water
1 medium onion, cut into thin wedges
1/3 cup dry cherry
3 tbsp soy sauce (optional)
1 1/2 tsp grated fresh ginger
1/2 tsp sugar
1 1/2 cups broccoli florets
1 cup thinly sliced carrots
1 large red or green sweet pepper, cut into 3/4 inch pieces
1/4 cup water
3 tbsp cornstarch

1. in a large saucepan brown beef, half at a time, in hot oil. drain fat from pan. return beef to saucepan. stir in the 2 1/2 cups of water,onion, dry sherry, 3 tbsp soy sauce, ginger and sugar. bring to boiling. reduce heat and simmer, covered, for 1 to 1 1/4 hours for beef to nearly tender.

2. stir in broccoli, carrots, and sweet red or green pepper. cover and simmer about 10 minutes more or till meat and vegetables are tender.

3. stir together the 1/4 cup water and cornstarch; stir into soup. cook and stir till thickened and bubbly. cook and stir for 2 minutes more. if you like, serve with additional soy sauce. makes 4 dishes.

Answer 7

Hot and sour chicken soup

Answer 8

potato and ham soup i use instant mashed potatoes, ham, bacon bits, lots of old bay (unless you're from md de nj or pa you probably dont know what that is) lots of cheddar cheese and more milk than it calls for on the potato box very very good

Answer 9

Leftover Surprise:

-veggie stock
-veggies
-whole wheat pasta or brown rice
-pepper
-simmer bout 45 minutes

-u could add beans instead of rice or pasta, navy work best

Answer 10

i really like Japanese soups.
get a packet of miso-soup seasoning, mix it with water and put in anything u want. it's really easy..... that's y i like it so much ;)