What is your favorite soup?

Question

Mine is Tom-Yum. I'm gonna make some today! How about you? Please throw in a Recipe!

Answer 1

Baked Potato Soup
Ingredients

6 to 8 slices bacon
1 c diced yellow onions
2/3 c flour
6 c hot chicken stock
4 c diced -- peeled baked
1 potatoes
2 c heavy cream
1/4 c chopped parsley
1 1/2 ts granulated garlic
1 1/2 ts dried basil
1 1/2 ts salt
1 1/2 ts red pepper sauce
1 1/2 ts coarse black pepper
1 c grated cheddar cheese
1/4 c diced green onions -- white
1 part only
1 additional chopped bacon --
1 grated cheese and
1 chopped parsley for
1 garnish

Instructions

Fry bacon until crisp. Chop bacon and reserve drippings. Cook onions
in remaining drippings over medium-high heat until transparent, about
3 minutes. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes
until mix just begins to run golden. Add chicken stock gradually,
whisking to prevent lumps, until liquid thickens. Reduce heat to
simmer and add potatoes, cream, chopped bacon, parsley, garlic,
basil, salt, pepper sauce and black pepper. Simmer 10 minutes; DO
NOT ALLOW TO BOIL. Add grated cheese and green onions.

Heat until cheese melts smoothly. Garnish each serving as desired with
chopped bacon, grated cheese and chopped parsley.

Answer 2

Chicken Barley Soup

Homestyle Chicken Barley Soup Recipe

Ingredients:
1 cup Chopped onion
1 cup Sliced carrots
1 cup Sliced celery
1 tablespoon Vegetable oil
5 cups Water
1 can Reduced sodium chicken broth (14-1/2 oz size)
1/2 cup Medium Quaker Barley
1 teaspoon Thyme, crushed
1 teaspoon Salt (optional)
1/8 teaspoon Black pepper
1/2 pound Chopped cooked chicken


Directions:

In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally.

Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if soup becomes too thick upon standing.

This recipe for Homestyle Chicken Barley Soup serves/makes 8

Answer 3

No Cream Creamed Vegetable Soup

6 cups vegetable stock
about 4 cups of your favourite veggies (or whatever you have in the fridge)
salt, pepper and whatever spices you like

Boil everything together for 20-25 mins.
Transfer 1/2 veggies to blender and add liquid to cover then puree. Do the same for other 1/2 of veggies and add as much or little liquid as you'd like to get the consistency you prefer.

You can add croutons and sprinkle with Parmesan Cheese as you are about to serve.

Answer 4

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 5

Cream of Tomato Soup

INGREDIENTS
2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 quart tomato juice
salt to taste
2 cups milk

DIRECTIONS
In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.

Answer 6

chicken noddle soup!!


large chicken breasts or 1 whole chicken, shredded off bones
1 tablespoon salt (I like a little more salt)
1 tablespoon pepper (I prefer fresh ground)
2 green onions, chopped
1 medium bell pepper, chopped small
1/4 lb shaved honey-roasted ham (I use 1/2 lb with whole chicken)
1 box lasagna noodles
1 can of your favorit spaghetti sauce
1 package swiss cheese
1 package cheddar cheese


First you will need to get a large pot to boil your chicken.
When your chicken is done take it out of the chicken broth and let it cool.
(DONT THOW YOUR BROTH AWAY) I put my chicken in the freezer for 15 minutes.
Now while your chicken is cooling down you will need to boil your noodles in the chicken broth.
Now we know why we needed the broth.
Get a large bowl add your salt,pepper,chopped onions, chopped bell pepper shaved honey ham, It should be chopped liked ham at this point.
Now add your skined shredded chicken to your bowl.
Mix all of your ingredients together.
Now is the fun part.
Take a lasagna dish and a spoon of sauce to the bottem of the dish.
a layer of noodles to cover.
A layer of mixture of meats.
now some sauce now cheese.
and sauce now repeat till all mixture is gone.
Remember to save enough sauce and noodles to cover top.
Place in oven at 350% for 35 minutes.
take out cover with cheese and let melt.
Let set for 5 to 10 minutes then serve with Corn on the cob or Salad.
Enjoy eating!!!!

Answer 7

Chicken gnocchi at Olive Garden

Answer 8

Thai Coconut Chicken. I'm sorry I wish I had a recipe, I absolutely love it!

Answer 9

Spicy Noodle Soup it's a Chinese soup that I buy in the Oriental store.

Answer 10

french onion soup definately.

the BEST public restuarant that carries it is TGI Fridays. Amazing.