Need a recipe for an awesome home made soup for Autumn?

Question

Now that cooler weather is coming...i want to make a really good home made soup. Please help me find a recipe. Thank you !

Answer 1

AUTUMN SOUP

1 lb. lean ground beef or turkey
1 c. onion, chopped
1 c. carrots, chopped
1 c. celery, diced
1 c. potatoes, cubed
3 c. water or beef stock
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/8 tsp. basil
1 (28 oz.) can tomatoes with liquid
1 tsp. brown bouquet sauce (optional)

In large saucepan brown meat, drain off fat. Add onions and cook until tender, about 5 minutes. Stir in remaining ingredients, except tomatoes. Heat to boiling, reduce heat, cover and simmer for 20 to 30 minutes. Add the tomatoes, cover and simmer 20 minutes longer, or until vegetables are tender. Add bouquet sauce if desired. Remove bay leaf.

Answer 2

Autumn Soup:

Brown 1 lb ground beef. Add 1 c chopped onion, 4 c hot water, 1 c sliced carrots, 1 c chopped celery, 1 c diced potatoes, 2 tsp salt, 1-2 beef boullion cubes, pinch of basil, 1/2 tsp pepper, 1 bay leaf crumbled and 6 whole fresh tomatoes speared. Mix thoroughly. Bring to a boil, cover and simmer 20 minutes. Add 1/2 pint cream before serving.

Answer 3

Soup alla Maria Pia

Ingredients: White stock, eggs, butter, peas, white beans, carrot, onion, leeks, celery, cream croutons.

Soak one pound of white beans for twelve hours, then put them into a stock pot with a little salt, butter, and water, add a carrot, an onion, two leeks, and a stick of celery, and simmer until the vegetables are well cooked; then take out all the fresh vegetables, drain the beans and pass them through a sieve, but first dilute them with good stock. Put this puree into a stock pot with good white stock, and when it has boiled keep it hot in a bain-marie until you are about to serve; then mix the yolk of three eggs in a cup of cream, and add this to the soup. Pour the soup into a warm tureen, add some boiled green peas, and serve with fried croutons handed separately.

Answer 4

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies (leave these out if you don't want it to be spicy)
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours or on high for 2-3 hours.

Answer 5

Italian Sub Soup and Garlic Toast Floaters
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus 1/4 cup for croutons
3/4 pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing
1/4 pound piece stick pepperoni, diced
1 ham steak, diced (about 1/2 to 3/4 pound)
1 green bell pepper, seeded, quartered and sliced
1 medium yellow onion, peeled, quartered and sliced
1 (15-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper
6 cups chicken stock
1/2 pound gemelli pasta or other short-cut pasta
5 cups cubed crusty bread
3 large cloves garlic, cracked from skin
1/2 cup grated Parmigiano-Reggiano
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
4 cups Chopped Arugula

Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.
In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.

Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl.

Answer 6

Chicken Wild Rice Soup
Ingredients
3 tablespoons olive oil
1 pound skinless, boneless Smart Chicken Thighs, cubed
3 teaspoons Bluefin Bay Roasted Red Pepper & Garlic Rub, divided
3 medium leeks, sliced lengthwise and cut crosswise into 1/4-inch
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
1/4 cup thinly sliced green onion
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 leeks, garlic, carrots, celery and mushrooms to same pan. Saute 5 to 7 minutes or until soft; stir in chicken broth and remaining seasoning rub. Simmer 15 minutes.
Stir in chicken and wild rice; simmer 15 minutes.
Garnish with sliced green onions.
6 to 8 servings

Answer 7

Pumpkin Soup?

Answer 8

3 lb beef short ribs
2 qts. water
2 tsp salt
1tsp pepper
1 bay leaf
4 med. size round red potatoes, peeled and cubed
4 med. carrots, scraped and chopped
2 med. onions, chopped
2 (8 oz) cans tomato sauce
1 dried red chili pepper
1/2 small cabbage, coarsely chopped
1 (10oz) package frozen corn
1 (10 oz)package frozen lima beans
Combine first5 ingredients in large dutch oven. Bring to boil; cover, reduce heat, and simmer 1 hour. Remove ribs from stock, reserving stock in dutch oven; remove and discard bay leaf. Let ribs cool. Remove meat from bones; discard fat and bones. Chop meat. Skim fat from stock.
Add chopped meat, potato, and next 4 ingredients to stock. Bring to boil; cover and simmer 30 minutes. Add cabbage, corn, and beans; cover and simmer 15 minutes, until tender. Remove and discard chili pepper.
This is the recipe I use from my Southern Living/ One Dish Meals book. It taste like homemade soup from the old days...well, it is! I hope you try it.

Answer 9

Butternut Squash Soup (loooove butternut squash)

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

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DIRECTIONS:
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Answer 10

http://www.mom-mom.com/soup.htm enjoy