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Old 11-01-2014, 05:28 PM
 
Location: Candy Kingdom
3,228 posts, read 2,855,144 times
Reputation: 5187

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Quote:
Originally Posted by momtothree View Post
I love locatelli, it's the only "parm" I will use. Will try this recipe. Another favorite I like is Zuppa Toscano. Kale and spicy sausage soup. And I have used escarole in place of kale so I know yours will be really good too! Thanks for sharing.

Here's the kale and sausage one: I use red potatoes with this as I prefer that over russets. But feel free to use whatever potato.

Spicy Sausage, Potato & Kale Soup - The Candid Appetite
I've had something like this at Olive Garden and I love it! I'll have to try this one.

The recipe I typed above is from memory. I know we took nan's recipes after she died; I'll ask mom tomorrow for the actual paper. She showed me how to make a lot of things before she died such as homemade spaghetti, homemade spaghetti sauce, her soups and bacala.
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Old 11-01-2014, 08:18 PM
 
Location: Mid-Atlantic
25,029 posts, read 23,924,861 times
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Years ago I used to make a beef barley soup and a barley mushroom soup. It didn't take too long for these two to become a beef, barley, mushroom soup. I haven't made it in a few years, so I'm looking forward to doing that this winter.
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Old 11-02-2014, 12:06 AM
 
2,540 posts, read 3,475,454 times
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I love the idea of soups but, don't make fun of me - I hate onions! As in HATE them, with a passion, all my life. Especially cut up and boiled in soup - I still have horrible memories from my childhood staring at the bowl of soup with those translucent little onion pieces...blergh, makes me physically shudder. Yes I'm weird, I know

So, I find for that reason I rarely make soup...it seems the vast majority of them are based on the onion-carrot-celery starter (and I'm not a fan of the boiled mushy carrots and celery either). I've made blended soup like tomato-basil, using a shallot instead of onion, and I don't mind when it's all blended up and I can't taste the onion, lol. And I've made Thai tom kha gai soup which I love. But are there any recipes of regular chunky meaty soups that will still taste good without the onions? And that won't involve pieces of mushy boiled veggies floating around? I don't mind putting a whole onion in for the broth and then taking it out, and I love lots of garlic and all other spices.
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Old 11-02-2014, 06:34 AM
 
Location: Candy Kingdom
3,228 posts, read 2,855,144 times
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EvilCookie, not weird at all! I don't like onion soup - not sure why! I will not eat onion soup! What is Thai tom kha gai soup?
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Old 11-02-2014, 12:06 PM
 
Location: Alaska
4,977 posts, read 4,520,714 times
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In the Crockpot now, some of the fixings for chicken soup/stew. I used a leftover chicken thigh that was seasoned with a chipotle mixture so I will taste the stock in a little while and decide then what vegetables and starches to put in. I am leaning toward a chicken and rice soup (I have some leftover rice).
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Old 11-02-2014, 03:25 PM
 
Location: Coastal Georgia
37,124 posts, read 45,641,400 times
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REUBEN SOUP

3 cups cooked diced potatoes
1 cup chopped celery
1 cup chopped onion
1 1/2 cups rinsed and drained sauerkraut
4 cups cooked, chopped corned beef (I buy canned corned beef for this)
4 T butter
1 t. baking soda
2 cups chicken broth
2 cups beef broth
4 T corn starch
4 T water
4 cups light cream
2 cups Swiss cheese, shredded
Rye croutons (optional) (Toast rye bread cubes in olive oil or butter and toss in a hot pan)

Sauté onion and celery in butter until tender. Add broth and baking soda. Combine corn starch and water and add to pan. Boil for 2 minutes. Reduce heat. Add corned beef, sauerkraut, potatoes and cream. Simmer 15 minutes. Add cheese.
Serve with optional rye croutons.
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Old 11-02-2014, 03:32 PM
 
5,466 posts, read 2,925,752 times
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Quote:
Originally Posted by Ace_TX View Post
season?

hmm, this is year round food for me
Me too!
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Old 11-02-2014, 03:35 PM
 
Location: Coastal Georgia
37,124 posts, read 45,641,400 times
Reputation: 61761
Quote:
Originally Posted by Dirt Grinder View Post
I made braised short ribs (French style) for supper tonight. I have a recipe that turns out great in the slow cooker. To serve it, I boil new potatoes and crush them with a fork in the bottom of the serving bowl, place the short ribs on the potatoes and ladle the gravy over that . I have some crusty French bread to clean the bowl.
Time out, Dirt. For the love of God, why are short ribs so expensive??? I love them, but they are mostly bones and fat. How come they are so expensive? While we're on the subject, why is Skirt steak, or Flank steak so expensive, when they are just big old tough parts of the cow?
I know they are very flavorful, but still, I'm feeling ripped off.
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Old 11-02-2014, 05:21 PM
 
Location: Tennessee
16,225 posts, read 22,606,209 times
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YES!! chili, vegetable soup, beef stew, all the above!!!
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Old 11-02-2014, 11:16 PM
 
Location: Heart of Dixie
12,446 posts, read 10,904,920 times
Reputation: 28189
Quote:
Originally Posted by gentlearts View Post
Time out, Dirt. For the love of God, why are short ribs so expensive???...
Ha - I said the same thing when I bought them - they are 90% fat and bone. I suppose it's the fact that there is a very limited amount on each cow. Imagine how much we'd have to pay for cow noses if they were a flavorful delicacy - only one of those on each cow.
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