Any one got a recipe for home made soup?

Question

My kids love home made soup, i do a good leek, ham and potato, tomatoe and pepper and a veg one but am a bit stuck for a new one

Answer 1

A good tasty one is lentil and bacon soup. I dont have an exact recipe as I just guess amounts of everything.

First, in a large saucepan fry an onion, a chopped carrot and a few chopped slices of smoked bacon. Add a few handfuls of dried split red lentils and a teaspoon of curry powder. Cook for a minute and then stir in a tin of chopped tomatoes followed by about a pint of vegetable stock. Cover and simmer for about half an hour until the lentils are soft. You need to check this frequently to see if you need to add more water as the lentils soak up quite a bit.

Let it cool and blend it. I guarantee your kids will love it!

Answer 2

How about a nice curry soup....?

Fry some chopped onions (2 ideally) on a very low heat for about 50 minutes.

Add some mustard seed (1 teaspoon), fenugreek (1/2 teaspoon) and some crushed garlic (1 - 2 cloves).

Add some grated fresh ginger (nice heaped teaspoon full)

Add two tins of chopped tomatoes.

Add two heaped teaspoons of curry powder

Add about 6 medium par boiled potatoes, chopped.

Simmer for about 20 minutes.

Then blend the swine until soupified.

If you leave it for about 12 hours, it tastes even better.

you can add some chopped coriander at the end if you want.

My daughter loves it as a curry or as a soup. The secret is in the long cooking of the onions...

In fact, I'm going to make it now.

Bye...

Answer 3

Try lentil soup. Ingredients include lentils, onions, slices of low fat sausage or turkey frank, green peper, celery. Season with oregano and savory, celery seed ans small amount of coarse ground pepper. Lentils should be soaked for several hours and rinsed well before cooking, as a givenportion of lentils will awell to twice tha amount. Can use ham also or bacon. Let cook until thick. I do mine in a crock pot and let it cook on high for abot 8 hrs. The soup will soak up a lot of water as it cooks so if you don't like thick soup allow room in to your cooking container to add more water. Can't give you exact measurements as I season by the "pinch" method. If you use the spices you should not need any salt. Excuse the typos. This should say swell not awell...... Also, consider adding cooked chicken or turkey to your veg. soup.

Answer 4

This is my all time favourite mushroom soup recipe. Enjoy.

Gather:

4 Tbsps butter
3 Tbsps flour
11/2 pint chicken stock - make it from chook offcuts (tastes waay better)
1 punnet of dark mushrooms (or 5 of thjose huge dinner plate sized ones). Chop roughly.
1 punnet of Shiitake mushrooms (great flavour and texture) Ditto the chopping.
Juice of 1 lemon
Bunch of parsley, finely chopped
1/2 pint of milk
Small pot of double cream
Freshly ground salt and black pepper

Melt the butter and cook the flour for three or four minutes - don't burn it, or it will taste like an old jockstrap. Use a whisk to avoid lumps. Add the stock and whisk up till it thickens. Put in the mushrooms, lemon and flour, and cover. Let it fester for ten to fifteen minutes, then turn off, uncover and add the cream. Salt and pepper to taste and ta-daaaa. Serves lots.

This tastes waay better if you make it the day before.

Answer 5

I don't have a recipe, but I can tell you how I make my homemade soup.
First, I take my chicken, (I use chicken breast) and cook it until done. Boil it. While boiling, I add a 2 or 3 chicken bouillon cubes to make the broth stronger.
In the meantime, I prepare my vegetables. I cut up a couple of potatoes, depending on how much soup you want to make, a medium size onion, and 3 or 4 carrots sliced. If I do not have any carrots, I use a can of sliced carrots. I prepare all this first.
Put on a pan of water on to start boiling, add seasoned salt and pepper to taste.
Add the potatoes, onion, and carrots. Then add a can of whole kernel corn, a can of Lima beans, a can of or frozen Purple Hull peas, and some cut okra. (I use the whole frozen okra and cut it up myself.) Check chicken, if done cool. Cut up in about 1 inch pieces. Add to soup mixture, then add a can of tomatoes. (I use whole tomatoes and cut them up myself. I find this works better than the diced.) Add about a half cup or cup of tomato juice, depending on your liking. Let simmer 3 to 4 hours. Make a pan of cornbread and enjoy.

Answer 6

the secret to a good chicken broth is to let your stock simmer for a long time. Get either the carcass of a chicken you had the night before - or some chicken wings, either way plenty of bone and start to boil. Discard the first boiling since it will be a bit scummy and then put in on all to boil for about 4 hours. Put some peas and pearl barley in a bowl to soak overnight.

Next day chop up some carrots, leeks and soup celery, add your stock and barley and simmer - DON'T let it boil, add some fresh parsley, then add a extra chicken stock cube according to your own taste. Let it all simmer for about 2 hours, ad salt to taste and enjoy. :)

Answer 7

This recipe is perfect for chilly days, but can be adapted to make a lighter soup by varying the vegetables you use. Try leaving out the swede and turnip and adding broccoli (add the broccoli when the potatoes are almost done to avoid it overcooking). Or, if you like an even thicker soup, try adding frozen peas. Almost any vegetable will do!

Answer 8

I think they would like this soup its really good


Submitted by: Diane
"Here's a fairly quick soup that includes chicken and wild rice. It's a big hit during hunting season or on a cold, wintry day. A meal in itself!"
Original recipe yield: 4 to 6 servings.
Prep Time:1 Hour Cook Time:1 Hour Ready In:2 Hours Servings:5 (change)

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INGREDIENTS:
1/2 cup uncooked wild rice
3 tablespoons butter
1 onion, chopped
1 cup chopped celery
3 tablespoons all-purpose flour
salt and pepper to taste
1 (10.75 ounce) can chicken broth
2 cups milk
2 cups diced chicken

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DIRECTIONS:
Prepare rice according to package directions.
Melt the butter or margarine in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until almost tender.
Stir in the four and salt and pepper to taste. Add the broth and milk and stir until soup thickens.
Add the rice and the chicken and allow to heat through, about 10 minutes.
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Answer 9

Hi one of my favourite recipes is as follows...... Basil Parmesan and courgette.

3 x courgettes.
1 x white onion( coarsely sliced)
10 x basil leaves.
2 x pints of chicken stock.
small block of Parmesan cheese.
15g of butter.

1x pot
1x hand blender or food blender.

Method.

cut courgettes as you would a cucumber tossing out the ends though. Coarsely slice onion( size doesn't matter as it will be blended up). Gently cook them both on a low heat in butter until soft and a very light golden brown colour, then add your 2 pints of chicken stock and bring to the boil, once to the boil add your basil leaves and cook for a further 10 minutes to allow the flavors from the basil to be released...... Bring off heat and blend with food processor till all ingredients are liquid, add say 3 table spoons of grated or shaved fresh Parmesan(not the stuff in a pack you use on spaghetti Bologna's) and serve season to taste obviously ..... This is not a thick consistency soup kind of medium thickness.
Serve with a garnish of rockets salad and soda bread.
Tastes alot better than it sounds.. honest.

Answer 10

Chicken and Wild Rice Soup

1 6 ounce box long grain and wild rice mix, prepared according to package
directions
1 tablespoon vegetable oil
2 boneless skinless chicken breast halves, chopped
2 cups sliced fresh mushrooms
1 1/4 cups chopped onion
2 cloves garlic, finely chopped
3 3/4 cups chicken broth
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups evaporated milk
2 tablespoons cornstarch
2 tablespoons dry white wine
sliced green onions and toasted slivered almonds for garnish

Heat vegetable oil in large saucepan over medium high heat. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink. Add rice, broth, tarragon, thyme, salt and pepper; bring to a boil over medium high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions and almonds.