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Old 12-04-2009, 10:20 PM
 
Location: SoCal desert
8,093 posts, read 13,182,962 times
Reputation: 14870

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Here's something I posted many months ago ...

Here's one that will work for anyone - just use what you like

Mix And Match Soup
Serving Size : 8
-------- ------------ --------------------------------
=== BASE OR BROTH - Choose one ===
12 ounces tomato paste -- plus 2 cans tomatoes with juice - (16 oz ea) -- plus water to make 10 cups total
Or 10 cups chicken broth
Or 10 cups beef broth
Or 10 cups vegetable broth

=== PROTEIN - Choose one ===
2 cups meat beef or chicken (uncooked)
Or 1 cup diced ham
Or 3 cups cooked dried beans

=== GRAIN - Choose one or two ===
2 cups cooked rice
2 cups cooked barley
2 cups raw or partly-cooked pasta
2 cups lentils
2 cups corn (fresh, frozen or canned drained)
2 cups dumplings (about 16)

=== VEGETABLES - Choose 4 or more ===
1 cup carrot
1 cup celery
1 cup cabbage
1 cup onion
1 cup potato
1 cup tomato
1 cup green beans
1 cup turnip
1 cup parsnip
1 cup corn
1 cup zucchini
1 cup peas
1 cup frozen pea pods

=== SEASONINGS - Choose 2 to 4 seasonings to equal 4 Tablespoons ===
Basil
Chives
Cumin
Garlic
Marjoram
Oregano
Parsley
Rosemary
Thyme
1 dash Cayenne - or as hot as you like

To Prepare Soup on stove: Bring stock to boil in large stock pot or Dutch oven. Add all ingredients; salt and pepper to taste; reduce heat and simmer 1 hour.

Crock pot: Your grain choice should be uncooked if you are using the crock pot. Bring stock to boil in large stock pot or Dutch oven. Pour boiling stock and other ingredients into Crock pot and simmer 8 hours on LOW setting.

Source:
"Waldine Van Geffen on Eguide (http://www.prodigy.net/ - broken link) Food BB"
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Old 12-04-2009, 11:16 PM
 
3,647 posts, read 4,744,116 times
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Here's a soup recipe someone gave me at work a long time ago. This is one serving -- multiply for each person. One small potato peeled and diced in medium chunks, one carrot peeled and sliced, one celery rib diced medium, one cup of chicken broth, dash of white Worchestershire sauce (regular color will muddy the soup or you can omit), small amount of butter, salt and pepper to taste. Combine all ingredients and simmer until vegetables are tender. Add some grated mild cheddar cheese and let melt. Finish with a little cream or whole milk (about one 1/4 cup) just until milk is heated, sprinkle with paprika and serve. You can also add a dash of onion powder or a bit of onion diced small and sauted in some butter. This one is best to eat the day you make it.

Last edited by antiquesmountainapache; 12-04-2009 at 11:27 PM.. Reason: wrong amount
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Old 12-05-2009, 03:08 PM
 
Location: .
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Thanks for the wonderful recipes...I will be trying all of them.. Thanks again!
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Old 12-05-2009, 09:31 PM
 
3,647 posts, read 4,744,116 times
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Here's another good potato soup recipe. For each serving, chop one tablespoon of onion and saute on low heat in butter until transparent. Meanwhile, peel a potato and cut into small cubes. Clean one rib of celery, remove strings and chop. Peel one carrot and cut into small rounds. Remove onion and reserve. In same saucepan add a scant half cup each of chicken broth and water and a shake of pepper (white is prettier if you have it). Cook celery and carrots in this mixture until tender. Meanwhile fry strip of bacon, cool and crumble. Grate one generous tablespoon of mild cheddar cheese. When ready to serve, add 1/4 cup of milk or half and half and heat until just warm. (Be careful or the milk will curdle). Add cheese, cooked onion and turn off the heat. Add a small pinch of cayenne pepper. Stir gently to blend the cheese where the heat has melted it. Ladle soup into bowls and garnish with bacon and a dash of paprika.

Last edited by antiquesmountainapache; 12-05-2009 at 09:35 PM.. Reason: Left out some instructions
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Old 12-06-2009, 02:11 PM
 
Location: In a van, down by the river.... LOL
21,338 posts, read 7,502,585 times
Reputation: 33307
Gussie,

We just had a thread recently on people's favorite soups. Here's the link with two pages of really good recipes:

http://www.city-data.com/forum/recip...cipe-here.html

Hope you're doing well my friend!
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Old 12-06-2009, 02:41 PM
 
2,546 posts, read 6,082,290 times
Reputation: 1986
Tortilla Soup
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Old 12-06-2009, 03:04 PM
 
Location: .
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Thanks for the post Gale..Right now up in Michigan waiting for the real first snowfall.Tomorrow going to the tree lighting ceremony across the street and then to the Methodist Church for hot chocolate and cookies!
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Old 12-06-2009, 04:19 PM
 
3,764 posts, read 7,445,210 times
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Salmon Chowder

Saute 2 thinly sliced leeks in 3 T. olive oil until tender (I have also substituted sliced onion)
Add 5 cups of milk (I use soy milk) & simmer until hot
Add diced salmon ( 1 pound)
Add 1-2 cups of whole kernel corn ( I like a lot of corn!)
black pepper to taste
Simmer 5-10 minutes until salmon is done

A lot of people add diced cooked potato, but I prefer without
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Old 12-07-2009, 06:47 AM
 
Location: Sugar Grove, IL
3,131 posts, read 10,478,624 times
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we really like eating soup. we make a lot in the winter because our son is in sports and we are on the go. it is nice to get home after a game to a warm crockpot full of soup.
for chicken soup:
legs and thighes
chicken broth to cover
onions
celery
carrots
one can of diced tomatoes
seasoning to your taste
cook chicken till it is done in all of the broth
pull off from the bones
put meat back in crockpot.
cook noodles/rice etc of your choice
don't put the noodles in the crockpot..they get too mushy.
add cooked noodles to bowl, ladle soup over the noodles.
when you keep your noodles/rice separate from the soup, it keeps everything much better for warming up.

Pasta Fagiole(spelling)
brown 1 pound ground meat
add two cans/jars of your favorite spaghetti sauce
two cans or so of beef broth
chopped onions
celery
carrots
one can red kidney beans
garlic
season to taste

cook small ditali pasta noodles
keep noodles separate from soup
put noodles in bowl
ladle soup over noodles.
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Old 12-07-2009, 06:59 AM
 
Location: South Carolina
13,773 posts, read 18,672,534 times
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1 ¾ oz ham base (this is a potatoe soup recipe )
2 quarts chicken stock
8 oz yellow onion, diced
3 oz margarine
2 lb potatoes, cut to bite size
1 ½ tspn black pepper
2 cups milk
3 oz flour
3 oz margarine
Preparation & Cooking Instructions
Combine chicken stock in sauce pan with ham base. Stir until lumps are gone. In separate stock pot: melt first margarine measurement; add onion and sauté until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil.
In small pan, melt second margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk.
If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.
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