What is your favorite Home made soup recipe for Autumn?

Answer 1

Ham and pea soup.

Answer 2

1 seven bone steak.

Broil it for an hour or so until well browned.

Add everythingto a pot of water about a gallon (deglaze the pan to get all of that stuff off ).

Add 3-6 bouillon cubes (its a lot of soup)
Whole bunch of Cayenne pepper, Cumin, Coriander,
Pinch of Tyme and a couple of Caraway seeds.


Make a Rue on the side (butter/ flour or equal proportions, lightly cooked, until dark brown.


Potoatoes , carrots, an onion, some cabbage and cook until all done.
Add the Rue at the end and cook it about ten minutes only with the Rue in it.

BP

Answer 3

Mexican-Style
Chicken Lime Soup
Note from Cheri:
Soups with the flavor of lime, like this one, are popular in the Yucantan. If you already have the chicken stock made (or if you have a can or two on hand) this soup is super quick to prepare.
Serves 4 - 6

This is a great camping recipe, just prepare the tortilla strip garnish before leaving home.

6 cups chicken stock
2 boneless, skinless chicken breasts, cut into thin slices
1 tablespoon olive or corn oil
8-10 cloves garlic, minced
1 small onion,, thinly sliced
2 medium Roma tomatoes, peeled, seeded and diced
1/3 C chopped cilantro
1-4 (depending on how hot you like it) serrano or jalapeno peppers, thinly sliced
1/3 C fresh lime juice
salt and pepper to taste

4 corn tortillas, cut into matchsticks for garnish (or use tortilla chips)

Preheat oven to 350°F. Spread tortilla slivers on a baking sheet and bake for about 6-8 minutes or until lightly browned. Set aside.

Heat oil in a large saucepan. Add onion, garlic and hot peppers and cook for about 5 minutes or until lightly browned. Stir in stock and remaining ingredients, except cilantro and tortilla strips. Simmer soup until chicken is cooked, about 5-7 minutes. Stir in cilantro and adjust seasonings. Ladle soup into bowls and sprinkle with tortilla strips.

Answer 4

butternut squash soup
cut the squash in half, seed it, and peel it. Its hard to do and kind of tedious if you don't get nice big squash but the reward is awesome. Cut the squash in to cubes about an inch square. Make sure you get all the peel because it won't become tender in the soup. Put them in a bowl and add olive oil, salt, pepper, and some basil. Toss that all together and then transfer it to a baking sheet. Bake them until their soft and golden. In a pot you can start your broth while thats baking. I usually make a veggie broth but chicken is good too. Once you're squash is ready add about half of it to the broth and let it cook untill the squash is tender enough that it really falls apart easily. Blend that broth squash mix and season it with whatever sesonings you'd like to use, I find the flavor of the squash is best with just salt pepper and basil but you could experiment a little with maybe something a bit more flavorful but you don't want to challenge the flavor of the squash. Once you've blended and seasoned, add the remainder of the squash to the pot. Its soul satisfying.

Answer 5

I have to disguise my soup. My husband doesn't like soup, so I put tons of stuff in it & call it stew!!! Even though it is usually......
Lentils, carrots, tomatos, hamburger, onions, Better Than Boullion Beef Stock, celery, potoatos, mushrooms.
I don't leave the veggies as large as if I were making a classic stew, but it seems to work. My husband eats it & the boys all like it.
Sometimes I make the same soup base & use cooked pasta instead of lentils, adding also green beans, corn & peas for more of a hearty Minestrone type "stew".

I really like Potato Soup!!!

Answer 6

Step 1 - buy can of soup
Step 2 - open can of soup
Step 3 - pour can of soup into pot
Step 4 - heat can of soup
Step 5 - Eat can of soup

Oops - left out important step - turn on burner on stove should go between staps 3 and 4.

Answer 7

Chicken Wild Rice Soup
Ingredients
3 tablespoons olive oil
1 pound skinless, boneless Smart Chicken Thighs, cubed
3 medium onions, diced
2 teaspoons minced garlic
1 cup shredded carrots
1 cup sliced celery
3.5 ounces shiitake mushrooms, stems removed, sliced
2 quarts low sodium chicken broth, (32 ounces each)
2 cups cooked wild rice

Directions
In Dutch oven, heat olive oil over medium-high heat. Add chicken cubes and 3 teaspoons of rub; saute 8 to 10 minutes. Using slotted spoon, transfer chicken to bowl.
Add onions, garlic, carrots, celery and mushrooms to same pan. Saute 5 to 7 minutes or until soft; stir in chicken broth. Simmer 15 minutes.
Stir in chicken and wild rice; simmer 15 minutes.
Garnish with parsley
6 to 8 servings

Answer 8

Baked Potatoe Soup recipe is on either allrecipes.com and recipezaar.com! Didn't want to paste the whole thing on the page, also they have several varieies that are all pretty good.

Answer 9

Mom's Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste

In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.

Answer 10

Pumpkin Soup

Purchase (2) 15 oz. or (1) 30 oz. can of Libby solid pumpkin.
(1) quart of either whole milk or half-n-half.
Combine in a pot the the desired consistency and serve hot with a warmed bread or rolls of your choice.
This will serve 2-4 people.
YUMMY!