what is the best soup you have ever eaten?

Question

we are making soups as a fundraiser for our local school.I am looking for ideas & inspiration.

Answer 1

My husband's daughter makes this AWESOME cream of mushroom soup - it's not real thick, and it has such wonderful flavor. She uses 3 different kinds of mushrooms (oyster, crimini, and portabello), a little cream, chicken broth, onions, sherry, garlic, butter, a touch of cayenne pepper - I wish I had the recipe written down, but I can't find it! It's heavenly...

Answer 2

Dill Pickle Soup is great, but if this is a fundraiser for school wouldn't soup be a little messy.

Anyways, if you still plan to sell soup- to kids- you might want to make a fruit soup, ie. chilled mango-cherry-strawberry bisque-etc. Here is a recipe:

1 pint fresh strawberries, hulled or one 1-lb bag of frozen strawberries, thawed
2 tablespoons sugar
1/3 cup white wine or white grape juice
In a food processor or blender, combine all of the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled. Yield: 2 servings.


And here! A website with great soup recipes: http://sweetnicks.com/recipes_soups.html

Answer 3

My homemade cream of chicken soup! Use plenty of chicken, of course -- skin it before throwing it into the pot, please, as it greatly reduces the fat content in the soup without changing the taste one iota -- and let it boil a good long time. Add a little more water if needs be. When the chicken's really well done, remove it. Let it cool a little and then debone it. Chop the chicken up into smallish pieces that'll easily fit on a spoon.

While the chicken's cooling a little, add a little flour and some milk or cream to the water. Add the tiniest drop of yellow food coloring, as we're all so used to colored foods here that uncolored foods seem to taste bland. Season it with salt, pepper, onion powder, a tiny little bit of paprika, and garlic powder. Thicken it a little with potato flour (a.k.a. potato starch) or cornstarch. I prefer potato because it gives a smoother consistency and can be added directly to warm liquid. (You can find it in an Asian grocery or on the international foods aisle of a big grocery.)

Serve with biscuits or crackers.

Answer 4

Escorole soup

so easy but so delish!
Get head of escorole from salad section at food store.(ask if not sure)

Get a large can of chicken stock or two.1-2 cloves of garlic.Large can of progresso(only) cannelini beans (white beans),parmesan cheese.

Rinse escorole greens very well they are sandy.In large pot add a few drops of olive oil.Saute minced garlic just until you can smell it.Add chicken stock immediately, so garlic doesn't burn.Add washed, cut up escorole greens to pot.Bring to a simmer and cook until the escorole is soft.This takes about 15 minutes or so.When escorole is soft add the progresso cannelini beans with juice that is in the can to broth.Heat through for 5 minutes.Right before you are going to serve put some parmesan cheese in and stir well.OMG, I could eat this breakfast,lunch and dinner.When you place it in the serving bowl add a sprinkle more of parm cheese.

Answer 5

I make the best soups I've ever eaten, not to brag, but I love to make soup. Try a chicken, bean, corn and pepper soup. Remember to make the 'base' very flavorful with chicken broath AND chicken bullion. Add deboned chicken thighs, onions, fresh garlic, chopped carrots, red kidney beans, green peppers, hungarian (mild) peppers, corn, several ripe/fresh tomatoes. Season with rosemary and basil.

Serve with warmed tortillias. Yummy.

Answer 6

Personally, I love my own Shrimp and Crab soup...but for a fundraiser..... how about a Tomato Corn Chowder? Corn is plentiful now, and tomatoes are always around. It would be okay, too, if it sat unrefrigerated awhile. There's tons of recipes online...go to www.recipezaar.com....you'll find good stuff!

Answer 7

Potato Soup garnished with bacon and scallions
or
New England Clam Chowder

Answer 8

There is a restarant in the small town where I grew up, and they make the very best beef vegetable soup! When I felt bad, I always wanted their soup, and a piece of cornbread, that was my comfort food.
My fathers potato soup is the second best. With bacon and cheese, its awesome!

Answer 9

Colorado Bean soup.

Answer 10

I get a lot of compliments on my potato and leek soup and its my favorite people say its very fancy because of the leeks but its really easy:
to serve 10 cups or 8 bowls
10 red petite potatoes diced
1 tbsp olive oil
1/2 red bell pepper chopped
3 leeks sliced (just up to the green part)
1 1/2 tbsp parsley
1 tbsp minced garlic
1 quart chicken or vegetable stock
1 pint sour cream
salt and pepper to taste

over medium heat saute leeks, garlic, red pepper in olive oil till almost cooked through, add potatoes and parsley and stir till coated. Add stock and bring to boil. reduce heat and cook till potatoes are almost falling apart. reduce to simmer and add sour cream. Salt and pepper to taste and serve.