Good winter soups???

Question

Ya know everyone like a bowl of hot soup during the winter. What kind of soups are best???

Answer 1

Not necessarily a winter soup... but I love these
Greek Lemon Chicken Soup

2 cups chopped cooked chicken
2 medium carrots coarsely chopped
½ cup chopped onion
1-2 lemons
2 TBSP snipped fresh parsley
1 garlic clove pressed
1 can (10 ¾ ounces ) 98% fat-free cream of chic. soup
3 cans (14 ½ ounces each) 100% fat-free Chicken broth
¼ teaspoon of pepper
2⁄3 cup uncooked long grain white rice

1. Chop chicken, onion and carrots using Food Chopper. Zest 1 tsp. of lemon using Lemon Zester/Scorer. Finely snip zest using shears. Juice lemons using citrus press or juicer to make ¼ cup. Snip parsley using shears; set aside.

2. Heat Executive 4 qt Casserole over medium heat until hot. Lightly spray with nonstick oil. Add carrots onion and garlic pressed with Garlic Press; cook and stir for 2 minutes.
Stir in chicken and lemon zest, juice, soup, chicken broth and black pepper, bring to a boil. Stir in rice; reduce heat. Cover and simmer over low heat for 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.

Quick Minestrone
Ingredients:
1 cup thinly sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1 small zucchini, sliced
2 cans (14.5 ounces each) chicken broth
2 cups water
1 can (28 ounces) diced tomatoes, undrained

1 can (15.5 ounces) dark red kidney beans, rinsed and drained
1 cup medium shell pasta, uncooked
1 cup frozen Italian-style green beans
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 cup (2 ounces) grated Parmesan cheese


Directions:
1.Combine all ingredients except Parmesan cheese in Generation II Dutch (6-qt.) Oven. Bring to a boil; reduce heat. Cover; simmer 20-25 minutes or until vegetables are crisp-tender.
2.Serve; sprinkle each serving with Parmesan cheese.
Yield: 6 servings

Answer 2

Machine Shed Baked Potato Soup
A Machine Shed Restaurant Favorite

INGREDIENTS
2 1/2 Lb. Baby Red Potatoes
1 Jumbo Yellow Onion, diced
1/2 Lb. Raw Bacon, diced
3 Stalks Celery, diced
1 Qt. Water
1/4 C. chicken base
1 Qt. Milk
1 tsp. Salt
1 tsp. Black Pepper
3/4 C. Flour
1/4 C. Chopped Parsley
1 1/4 sticks margarine
1 C. whipping cream
for garnish:
Shredded Colby cheese,
fried bacon bits
chopped green onions

PROCEDURE
Boil potatoes in water to cover for 10 minutes. Drain; set aside.
Sauté bacon, onions and celery over medium-high heat until celery is tender in large, heavy pot.
Drain bacon grease and return bacon, onions and celery to pot.
Add milk, water, chicken base, salt and pepper.
Heat over medium-high heat until very hot but do not let soup boil.
Melt margarine in heavy, large saucepan over low heat.
Stir in flour to make a roux.
Mix well and allow to let bubble, stirring 1 minute. If desired, a larger amount of roux can be made to produce a thicker soup.
Gradually add roux to soup, stirring constantly. Continue to cook, stirring, until thick and creamy.
Stir in potatoes, parsley and cream. Serve hot, garnished with cheese, bacon bits and/or onions.
Serves 10-12
!

Answer 3

You just had to go there didn't you? LOL Now I am going to get all hungry :-)
My favorites have to be New England Clam Chowder, Baked Potato Soup, Cream of Broccoli, Broccoli and Cheddar, Chicken and dumpling, Corn Chowder, Chicken Noodle, a nice hearty beef stew and of course Chili. I don't know if stew and chili are really considered "soups", but they are great on a cold winter day!

Answer 4

Chili, Potatoe, & Bean Soup

Answer 5

Our favorites are (homemade of course)- Chicken and beef stew, corn and fish chowder, Italian Wedding soup (which happens to be the favorite) , and rice soup. We eat alot of soups in the winter. you can cook them all day, and come in and warm up your insides.

Answer 6

I like to put a container in my freezer, and put leftover veggies in it. When it gets full, I put the contents of the container with a pack of stew meat in a bit pot, season it up, and have homemade vegetable soup. Because I use the leftover vegetables, it's a little different every time, but always good.

Answer 7

Crab Bisque

1/2 cup of celery(diced)
1/2 onion (diced)
about 1/2 cup flour
1 can crabmeat1 tablespoon sherry
1 cup of milk
1 large can of chicken stock
1 tablespoon paprika
salt, pepper to taste


Sweat onion and celery in a stock pot with about a tablespoon of butter. One veggies are ready, add some flour to make a riou(pronounced roo). Once thickened add milk and chicken stock. Bring to boil. Add crabmeant, sherry, paprika, salt and pepper. Let simmer for about 15 mins and you're done.

Answer 8

So many choices.
I'll choose clam chowder today. It's raining and kinda' cold out.

New England Clam Chowder

2 lb boiling potatoes peeled, diced
4 x bacon slices chopped
1/2 cup chopped scallions
1 cup sliced mushrooms
3 tbl all purpose flour
1 x 10 ounce can baby clams drained, juices reserved
1 x 8 ounce bottle clam juice
1 cup whipping cream
1 cup milk

Place potatoes in medium saucepan. Add enough cold water to cover. Bring to boil. Simmer until tender, 20 minutes. Drain.
Cook bacon and onion in heavy 2-quart saucepan over medium-high heat until onion is tender, stirring occasionally, about 8 minutes. Mix in flour and cook 2 minutes. Add juices from clams, bottled clam juice, cream and milk. Bring to boil. Stir in mushrooms, clams and potatoes and heat through.
Makes about 6 cups.

Answer 9

Any soups are good. My favorites are a thick french onion soup, clam "chowda", vegetable beef, chilli, and chicken noodle. My husbands favorite is Jalepeno Potato Soup.

Answer 10

Creamy butternut soup is always good in winter and does not take long to make. Brocolli soup is also verry nice