Soups ideas?

Question

I find myself making vegetable beef over and over.

Answer 1

Chicken Velvet Soup
1/3 cup butter
3/4 cup flour
6 cups hot chicken stock
1 cup milk
1 cup heavy cream
2 cups diced cooked chicken
Salt and pepper to taste
1 to 2 tablespoons instant chicken broth

Melt butter in large saucepan. Whisk in flour. Cook till flour begins to bubble. Stir in 2 cups of chicken stock, milk, heavy cream. Stir in the remaining stock, cooked chicken and chicken broth. Salt and pepper to taste.



Posole
2 cups pork roast, cooked and cubed
1 large can hominy, undrained
1 can green chiles, chopped
1 tablespoon chili powder
1 teaspoon salt
1 large onion, diced
1 to 2 cups water
Flour tortillas
Cheese, grated

Put the pork, hominy, green chiles, chili powder, salt, onion and water in a large pot and bring to a slow boil. Simmer for 30 to 45 minutes. Serve in bowls with lots of grated cheese on top. Pass the flour tortillas.



Creamy Tomato Soup
4 tomatoes - peeled, seeded and diced
4 cups tomato juice
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture and return the puree to the stock pot. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

FRENCH ONION SOUP
10 sweet onions (like Vidalias) or a combination of sweet and red onions
3 tablespoons butter
Kosher salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley
1 loaf country style bread
Ground black pepper
Splash Cognac, optional
1 cup grated Fontina or Gruyere cheese

Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning. Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes. Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute. Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.


Chicken and Rice Soup
2 cans Hormel Chunk Chicken or Chunk Turkey
1/2 cup dry rice
2 chicken boullion cubes
8 cups water
1/2 onion, diced
2 carrots, diced
2 stalks celery, sliced
1 can mushroom pieces and stems, drained

Combine all ingredients in heavy-bottomed pot or in slowcooker. Cook until rice is cooked through about 30 minutes on stove or 3-4hrs on high or 6-8 hours on low in crockpot. Freeze leftovers.




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 2

Soups are a favorite at our house. Here is one of our favorite soups:

Ingredients:
2 cups chopped fresh celery
1 onion, chopped
1 (10 oz) pkg frozen spinach
1 can chicken broth
1 cup cream style cottage cheese
2 cups whole milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream


Directions:

In a 3 quart saucepan, combine celery, onion, spinach, and chicken broth.

Bring to a boil. Cover, reduce heat, simmer for 10 mins or until vegetables are tender. In blender, place soup mixture and cottage cheese and blend until smooth and creamy. Return food to saucepan. Stir in milk, salt, and pepper.

Then ladle the hot soup into crock soup serving bowls. Top the soup with sour cream. OR you can top it with Mozzarella cheese or Parmesan Cheese.

We serve it with crusty bread and good creamy butter.

Answer 3

Oh my gosh, I make almost nothing but soups! So here's how you do it:
All you need is a stockpile of basic ingredients like broth, root veggies, and meats.
Saute' whatever veggies you'd like until soft, add broth, drop in meats if desired.

My husband loves my "Leek-jalapeno soup". Saute' leeks, 1 or 2 chopped jalapenos and garlic in the bottom of a pot. Add 1 can of white beans and cook till softened (I usually mash some against the side so the soup has a creamy consistency), then add chicken stock. Add shredded chicken if desired. Let simmer till it looks "done".

Just start experimenting with it! You pretty much can't go wrong with soup!

Answer 4

Carrot and Corriander Soup
Ingredients

4 large carrots (peeled and chopped)
1 large onion
2 tsp ground coriander
vegetable stock
olive oil
salt
pepper


Fry the onion in oil until soft. Add the carrots and coriander and stir.

Cover in vegetable stock and bring to the boil. Simmer until the carrots are cooked (at least 20 minutes to make them soft enough to blend).

Blend until smooth. Season with salt and pepper.

Answer 5

Chicken noodle...look up Chef Caprial Pences recipe, sorry my book is on loan. It's awsome!

Chicken vege, just change your base.

Bean soup in a ham or chicken base is awsome. Can vary the beans and veges, add some bacon...

Cream vegetable soups are awsome, you can use milk and no cream to cut the fat.

Split pea, corn chowder...

Go to a recipe site and type in "soup".

Answer 6

soups are the coolest ever... easy too! Anything almost can be made into a soup... I think I might try Pozole here soon, it uses pork. Otherwise, just have fun! Ham and Bean is a favorite in my house! Turkey rice is always good with holiday meal leftovers.

Answer 7

that's my popular, wish u like it 2: components: * 500 g ripe Tomatoes, halved * a million purple Onion, sliced * 3 cloves Garlic, peeled * a million purple Pepper, de-seeded and shrink into chunks * 4 tbsp Olive oil * 2 tsp Sugar * some clean Basil leaves * Salt and Pepper technique: * Preheat the oven to two hundred C/ gas mark 6. * In a extensive bowl blend tomato, onion, purple pepper and garlic mutually then upload olive oil, vinegar, sugar and salt and pepper and toss mutually. * Roast the tomatoes for half-hour. * Whiz each thing in a liquidizer and go away to kick back. * Serve the soup chilled or warm with drizzles of olive oil.

Answer 8

Savory chicken and mushroom soup

2 cans of chicken broth
1 can of sliced mushrooms (drained)
1 or 2 chicken breasts
sesame oil
cooking sherry (optional)

Cut the raw chicken breast into small bite-sized pieces, then saute in sesame oil until done through. Heat chicken broth, mushrooms, and cooked chicken (which will still have some sesame oil on it) until it comes to a boil then turn off heat. Add 1/4 c. cooking sherry if you want to. Yum.

Answer 9

Lentil soup with ham or pea soup with ham and both are great. How about a clam chowder either Manhattan or New England style. All are terrific and tasty soups aand variations.

Answer 10

Chicken Noodle is good - or even chicken and dumplings (mmm good). Maybe even tomato? What about chili? Potato Soup..or even Loaded Potato Soup..

Answer 11

How about french onion soup or a simple tomato or potato soup?