Good soup recipe???

Hey there! I'm a soup Fanatic, and was wondering if any of you wonderful people out there had a recipe to share???Good soup recipe???
cube up some butternut squash. Boil them. Then put the squash in a food processor. Add some heavy cream, a little bit of chicken stalk, season with garlic salt, garlic powder, pepper, and you can even put a little bit of sugar to make it very slight sweet. Serve hotGood soup recipe???
This is from the Italian restaurant I work at...





Creamy Cheddar, Chicken and Broccoli Soup





(Recipe may vary depending on how much you want to make)





2 quarts of heavy cream


1/2 lb of broccoli


2 or 3 chicken breasts


1 lb of cheddar cheese (sharpness doesn't matter)


1 lb of butter


Garlic


Parmesan Cheese





Pour heavy cream into large pot


Bring to Boil (break down heavy cream)


slice butter into reasonable pads (melts faster)


Add butter- stir till melted


Add 2 cups of parm cheese (give or take-used to thicken)


Add Garlic and Cheddar Cheese


Simmer for 25-30 Minutes (until cheddar cheese is melted)-Stirring every 4-5 minutes


*Do following while simmering*


Blanch Broccoli (Blanch-Boil to desired tenderness then soak in ice bath)


Cook chicken to liking (I prefer to bake it with some sort of rub)


Shred chicken to small bite-size pieces


Add Broccoli


Add Chicken


Simmer for additional 10-15 minutes





Enjoy =]
Potato Cheese Soup


Ingredients


2-3 large potatoes (prefer White Rose)


1 (14 ounce) can evaporated milk


2 slices bacon, diced


1 small onion, diced


1 celery rib, diced


1 (5-10 ounce) jar Kraft Old English cheese spread (Kraft Brand with blue lid)


Directions


1Take ONE potato, cut into medium dice.


2place cut-up potato and water to pan, cook til potatoes VERY soft.


3Mash it with potatoes masher (leave the water).


4cut remaining potatoes to bite size.


5Add them to the mashed potatoes in the water.


6Add more water (depends on how much's evaporated).


7Cook the bite-size potatoes til tender.


8Meanwhile, Saute bacon, onion, celery til transparent.


9Once potatoes tender, add bacon/celery mixture and the evaporated milk.


10continue boiling and stir.


11Add the cheese.


12taste, adjust to your own liking.
Yes, I do! Caldo de Res...Mexican Beef Soup! It's probably the best soup I have ever had/made, hands down!





Beef Chuck (cut into bite-sized pieces - can be any other tough cut of beef, no tender meats)


Corn on the cob (whole cob cut into 1/3 or 1/4 depending on size)


Cabbage - bite sized pcs.


Red potatoes - halved


baby carrots


celery


white onion


chayote -bite sized pcs.


zucchini - bite sized pcs.


white rice


chopped white onion


cilantro - chopped


beef broth


water





Start with the broth and water (1/3 broth, the rest water), add potatoes to cold water/broth.





In separate pan sear off beef (you can do this with or without flour, i don't use flour)





Bring liquid with potatoes to boil. Add beef, carrots, onion, chayote, and corn. Let simmer together for about 25 minutes. Add celery, zucchini and cabbage, and simmer for another 20 minutes. Add Add salt and white pepper to taste.





Meanwhile, cook white rice and set aside.


Chop white onion and cilantro, set aside.





After 45 min., remove soup from heat, serve in large bowl with side of white rice and cold chopped cilantro and onion. It is great!!! Enjoy!!!
Vegetable Soup.


1kg Brisket Bones.


3 Celery stems diced.


3 Medium carrots diced.


1 Large onion diced.


1 Packet soup mix (split peas etc).


Additional vegetables


In a 10l stock pot brown the Brisket Bones in 2t cooking oil, turning often.


When thoroughly brown, remove and pour off fat,


Add 2t cooking oil and add onion, celery and carrot and sauté for several minutes, stirring from time to time.


Add a jug of boiling water and the soup mix and stir


Add Brisket bones and more hot water and bring to a boil.


Reduce heat to a gentle simmer and leave for 90 minutes stirring from time to time.


After an hour remove the bones and set aside to cool.


Skim off any fat on the surface and add more vegetables. Peas, beans, corn etc. (pasta spirals, elbow bow ties etc could be added, at this stage.


Season to taste with S %26amp; P etc and bring back up to heat.


Remove the meat from the bones, cut into bites sized pieces and return to pot.
Cheesy Bacon Wild Rice Soup





A Taste of the Season


Gooseberry Patch





Terri Peterson, New Richmond, WI





9 to 10 slices bacon, diced 1 onion, chopped


2 10 3/4 oz cans cream of potato soup 1 1/2 c. prepared wild rice


2 pts half and half 2 cups American cheese, shredded





Saute bacon and onion together until bacon is crisp and onion is tender, drain and set aside. Combine soup and rice in a saucepan; stir in bacon mixture, half and half and cheese. Heat until cheese melts.





Serves 6 to 8








This is one of our all time favorites and people love for me to bring it to potlucks. It's a thick, hearty soup.
This is something I came up with (I'm sure I didn't invent it) when I had a bunch of wild rice from Mn.


I start my wild rice a little before I add reg. riceA(wild rice seems to cook slower). Proportioned according to your likes and needs. Cook it in water flavored with chicken stock (my favorite is L.B. Jamisons) cube up some chicken pieces (what ever kind you like) and a little celery, and shredded carrots and cook till done. mmmm


Very simple and GOOD.
PIZZA SOUP





1 Tbsp. olive oil


1 onion, finely chopped


½ cup green pepper, slivered


½ cup mushrooms, sliced


2 cans diced tomatoes, undrained


1 cup water


2 beef flavored bouillon cubes


8 oz. pepperoni, sliced thin


1/8 tsp. garlic powder


¼ tsp. dried basil


8 oz. mozzarella or cheddar cheese, shredded





1. Heat oil in a skillet over medium heat.


A. Add onions, mushrooms and green peppers.


B. Cook vegetables until soften but not browned.


C. Drain all well.


2. Add diced tomatoes, water, beef bouillon cubes and garlic powder to a Dutch oven and bring to a boil; stir occasionally to mix.


3. Meanwhile, cut pepperoni slices into 4 pie-shaped pieces.


4. Add pepperoni pieces and basil to tomato mixture along with drained onions, mushrooms and green peppers.


5. Reduce heat and simmer for 10 minutes or until thoroughly heated.


6. Preheat oven broiler.


7. Ladle soup into ovenproof bowls and sprinkle with cheese.


8. Broil until cheese is melted and bubbly.





Makes 6 servings








Fast Minestrone Soup





2 slices bacon, chopped


4 cups water


4 beef bouillon cubes


1 can pinto or red beans, undrained


1 can mixed vegetables, drained


1 small can (8 oz.) tomato sauce


1/4 tsp. onion powder or flakes


1/4 tsp. garlic powder


1/2 cup uncooked small macaroni or shells


Grated Parmesan cheese





1. Chop bacon into mall pieces and cook in a large pot over medium/high heat until crisp; drain well.


2. Add water and bouillon cubes; bring to a boil.


3. Stir in beans, mixed vegetables, tomato sauce and seasoning;


bring back to a boil.


4. Stir in pasta, reduce heat to low.


5. Simmer for 8 to 10 minutes or until pasta is tender.


6. Ladle into bowls and sprinkle with cheese








Italian Sausage-Potato Soup





1 lb. Italian Sausage, casing removed


2 Tbsp. olive oil


1 medium onion, chopped


¼ tsp. black pepper


¼ tsp. red pepper flakes


6 cups of water


6 chicken flavored bouillon cubes


1 package (20 oz.) frozen home fries


1 Tbsp. parsley flakes











1. Heat oil in a large skillet over medium heat then crumble sausage into the skillet and cook until browned.


2. Add onions and sauté until onions are translucent but not browned; drain well.


3. Meanwhile, add water, bouillon cubes, potatoes, peppers and parsley in a soup pot over medium/high heat.


4. Stir in drained sausage and onions.


5. Bring to boil and immediately turn down to simmer.


6. Cover and simmer for 20 minutes.


7. Serve with cornbread or garlic bread.








Makes 5 to 6 servings








Hungarian Beef and Potato Soup





1 pound ground beef


1 green pepper, chopped


1 pound peeled potatoes (about 3 whole potatoes), cut into ½” cubes


1 tsp. marjoram


1 Tbsp. tomato paste


6 cups water


1 large onion, chopped


2 Tbsp. flour (or 1 Tbsp. of cornstarch)


2 Tbsp. paprika


¼ tsp. cayenne pepper


1 ¼ tsp. salt or to taste


3 beef bouillon cubes





1. Cook ground beef in skillet over medium heat for 2 minutes or until browned.





2. Reduce heat, add onions and green peppers.





3. Simmer about 10 minutes or until vegetables are softened; stirring occasionally,





4. Add flour and cook for 1 minute; stirring often to avoid lumps.





5. In a large pot, combine water, bouillon cubes, tomato paste, paprika, cayenne pepper, marjoram and salt.





6. Bring pot to a boil over medium heat.





7. Reduce heat and simmer for about 10 minutes or until potatoes are tender.





8. Add meat mixture to pot and simmer until thoroughly heated.








Pennsylvania Dutch Chicken and Corn Soup





4 cups chicken broth


4 cups water


2 lbs. chicken, uncooked


1 can cream of chicken soup


1/8 teaspoon black pepper


1/8 teaspoon garlic powder


1 teaspoon onion powder


1 package wide egg noodles


1 can (15 oz.) whole kernel corn, drained


1 Tbsp. parsley flakes


1 hard boiled egg, chopped (optional)








1. Place broth water, onion powder, garlic powder, black


pepper and chicken in a large pot.


2. Bring to a boil, cover and simmer about 1 hour or until chicken is thoroughly cooked.


3. Remove chicken and set aside to cool


4. Skim impurities from stock and discard.


5. Bring stock back to a boil before stirring in cream of chicken soup; stirring well to blend.


6. Add noodles and corn to stock mixture; stir occasionally.


7. Cook noodles to tender.


8. Meanwhile, remove chicken for bones, dice and add to soup mixture along with chopped egg and parsley.


9. Reduce heat and simmer for 5 minutes or until thoroughly heated; serve.