Help Me Get my Soup On.

[theworm[$]]

Now that I live in a sub-Siberian climate, I have decided to make a large pot of soup on Sundays. Last week we were away for the weekend, but the week before I made a big pot of Ed Grover's Squash Soup.

I'm not sure what I'll make tomorrow. Maybe a mushroom soup, or split pea, or hearty vegetable.

Can you all post your favorite soup recipes.

If it's a meat recipe, I can usually substitute veggie stock and leave out the meat, so feel free to post because I'm sure even if I can't make it veggie, someone else here will like it!

[taurusmoon]

I made this (100% vegetarian) Spinach and Zucchini Soup recently. It was quite good.

[mjfrombuffalo[$]]

I do the sausage/escarole/white bean soup. I think you can leave out the sausage, but it'll need some seasoning to replace the seasoning you get from the Italian sausage.

[theworm[$]]

Sounds Yummy! Thanks Sara! I'll try it!

[theworm[$]]

MJ - you made that for me once with veggie sausage and it was GOOD!

[mjfrombuffalo[$]]

I'm surprised you don't still have some left, for some reason it turned into one monster-sized batch of soup

[magenta321]

I like roasted red pepper soup, but I just order it, I don't make it, so I'm no help

[hadassahchana[$]]

Potato/leek/mushrom soup. Tell me if you like those things and I'll post the recipe.

[taurusmoon]

hadassahchana said

Potato/leek/mushrom soup. Tell me if you like those things and I'll post the recipe.

I do!

[lynnzop[$]]

Dump soup is good for busy days at work:

1 can each (undrained)
Corn
Black Beans
Veg-All
Minestrone soup (can you find veggie minestrone?)
Red Beans

Tons of flavour and filling - one point per serving!!

[theworm[$]]

hadassahchana said

Potato/leek/mushrom soup. Tell me if you like those things and I'll post the recipe.

yes, please

[magenta321]

I'm making your dump soup Lynn. I had a lot of trouble finding the ingredients, until I realized the supermarket is set up by nationality, and apparently, beans are exclusive to Spain

I also couldn't find Veg-all so I substituted mixed veggies, which I hope are the same

I'll let you know how it tastes in a few minutes.

[frazzledspice]

Broccoli Cheese Soup


1 pound fresh or frozen broccoli florets
1 medium onion, finely chopped
1 can (10-75-oz.) condensed cream of chicken soup
1 cup 2% milk
1 cup shredded cheddar cheese
1/2 teaspoon cayenne pepper


Bring ½ cup water to a boil in a medium saucepan. Add broccoli and onion and cover. Reduce heat and simmer for 5 minutes, or until tender. Stir in soup, milk, cheese and cayenne pepper. Cook, stirring occasionally, until thoroughly heated and cheese is melted.

I've made this for 50 people at a church supper, and it's really good (you can use whatever kind of cream soup you want.)

I got the recipe from meals.com

[frazzledspice]

I must try Ed's Squash Soup--I miss Ed. He was a dear, dear man.

Here is a Broccoli-Cheese Soup recipe I am going to try--a copy cat of Panera's, which makes great soups.

http://www.cdkitchen.com/recipes/rec...e-S79119.shtml

[hadassahchana[$]]

Potato, leek and mushroom soup

1 large onion, chopped
2 leeks, sliced- see note*
4 to 6 potatoes- Yukon gold, red or white potatoes, not russets (Idaho)
1 carrot, chopped
1/2 lb. mushrooms, sliced- I use a mixture of white, creminis and portobellos, but any fresh sliced mushroom will be good.
salt- 2 tsp. and then add to taste
pepper


*note* - to prepare leeks, first rinse in cold water- lots of it. Then, cut off tough green tops, leaving tender green and white bottoms. Slice remaining leeks and rinse again under running water. Leeks trap sand and dirt in between the layers so you really need to be careful when celaning them.


Ok, now- saute onion in a little olive oil. When onions are starting to look soft and clear, add leeks. Stir and continue sauteing for about five minutes.

Add chopped potatoes, carrots, mushrooms. Add two quarts of veggie broth or add water and toss in a bouillon cube or two. Taste, and add salt if needed.

When potatoes are very tender, remove from heat and mash veggies using a potato masher. If you'd like, puree instead with a stick blender. Then, add two or three cups of milk and heat slowly until steaming. Taste again for salt and pepper.

Changes- I always add spinach, too. I use one package of fresh or frozen spinach and add it when I add the potatoes. I also will sometimes dump in some white wine just before the potatoes are done cooking.

Yes, you can substitute cream for milk. No, you should not. But, invite me to dinner if you do.

[magenta321]

I just had more of Lynn's dump soup for dinner. And a fat free yogurt. And two snack size snickers

[theworm[$]]

Thanks Maryanne and Cindy! They both sound good!!

I made mushroom soup yesterday!

[Helen_B[$]]

I love the Canadian Living Magazine receipe for "Pasta e Fagioli" soup, so I'm going to try another of their soup receipes. It sounds really tasty, and it's full of stuff I love. I've got some local store-made hot Italian chicken/turkey sausage that will be just delicious in this.
Canadian Living: Sausage Minestrone

[Helen_B[$]]

I went back and looked in "Is it soup yet?" from last year:
Canadian Living: Pasta e Fagioli With Romano Beans
Now I'm getting REALLY hungry!

[hadassahchana[$]]

OMG, Helen's pasta e fagioli is the bomb!

[Helen_B[$]]

mjfrombuffalo said

I do the sausage/escarole/white bean soup. I think you can leave out the sausage, but it'll need some seasoning to replace the seasoning you get from the Italian sausage.

Here's a variation on your soup, MJ:

Swiss chard and bean soup

4 or 5 lg. cloves of garlic, minced
2 large cooking onions, diced
2 bunches of red swiss chard, well washed
2 cans white kidney beans
1 pound hot Italian sausage
2 McCormick vegetarian chicken bouillon cubes and 4 cups of water
1 glug of Balsamic vinegar (opt.)
1 glug of red wine (opt.)

Remove the sausage from the casings, cook and crumble in large skillet, and when done drain into a colander and rinse with hot water to get out all the fat.
In a large pot, saute the garlic and onions slowly in a little olive oil until the onions are nearly transparent.
Add 1 cup of chicken broth and the chopped stems of the swiss chard. Cook until stems have softened a bit. While they cook, start chopping up the rest of the swiss chard, adding it to the pot as you go. Pour in the rest of the broth.
Drain the kidney beans and add to the pot, along with the sausage. Add Balsamic vinegar and wine, and simmer until the greens are done to your taste.

[hadassahchana[$]]

Is the glug of red wine to add to the pot or to the cook?