Do you have a great soup recipe?

Yes, if you care for potatoes and seafood at all.





It's real simple. Just like Sissy Space-Sick said, it's great.





Cut up some ordinary Idaho potatoes as if you were going to make mashed potatoes for several people (5 or 6 people). Boil them with an average sized white onion, fairly finely chopped, but not necessarrily minced.





Once the potatoes %26amp; onions are done, drain the water off. Before adding milk, take a potato masher and give them one good mash. I like my soup to be thinner, but if you want it to become thicker then give more than one mash. Add salt and pepper. Add 1 or 2 cans of crab meat (or if you have access to fresh crab, that's even better). Add about 1/2 stick of margarine. Add whole milk to the point that everything is floating freely. Put back on stove and bring to boil, then turn down and let simmer.





In the meantime, if you like celery, saute some fairly finely sliced celery in margarine or a combo of margarine and olive oil. At some point when the soup is simmering (or right away, whatever) add the celery.





Meanwhile, take some scallops and put them in the oven at about 350 in some margarine. After they've been boiling in the butter a bit (they cook thoroughly very quickly), brush them with the butter and turn the oven to broil until they bown ';slightly'; %26amp; then remove them and toss them in the soup.





I myself despise garlic, but I love garlic powder. So after I've removed the scallops from the oven I take sliced Fench bread (buttered and garlic powdered: not garlic salt, but powder) and toast it to my liking. All the while stirring the soup all along.





I let it all simmer for an hour or so and then I sprinkle shredded cheddar cheese on the soup once in my bowl. It's very tasty! =)





Oh, and you might want to add a bit more salt and pepper into the soup after you've added the milk. Does that sound good?








Saint OmegaDo you have a great soup recipe?
chicken noodle soup


Prep Time: 15 minutes


Cook Time: 40 minutes


Ingredients:


* 2 tablespoons butter


* 1 cup chopped onion


* 1 cup chopped celery


* 1/4 cup fresh chopped parsley or about 1 tablespoon dried parsley flakes


* 2 to 3 cups diced chicken


* 1 can (10 3/4 ounces) cream of chicken soup, undiluted


* 1 can (10 3/4 ounces) cream of mushroom soup, undiluted


* 5 cups chicken broth


* 1 scant teaspoon poultry seasoning


* 1/4 teaspoon dried leaf thyme


* 1/4 teaspoon pepper


* 2 cups frozen peas and carrots


* 1 1/2 cups heavy cream or half-and-half


* 4 ounces medium noodles, cooked and drained


* Salt, to taste





Preparation:


In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery and sauté until onion is tender. Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper. Bring to a boil; reduce heat to medium-low and simmer for 20 minutes. Add the frozen peas and carrots, cover, and simmer for 10 minutes longer. Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste. Heat through.


Serves 8.Do you have a great soup recipe?
Irish Potato Soup








INGREDIENTS


1 stick (1/2 cup) unsalted butter


1 medium onion, thinly sliced


3 leeks, white and pale green parts only, rinsed well and thinly sliced


3 large potatoes, scrubbed and thinly sliced


2 cups chopped kale, parsley, spinach, or turnip greens--or a combination


6 cups good-quality vegetable broth


Salt and freshly-ground black pepper, to taste


Optional toppings:


Chopped fresh chives or scallions


Shredded sharp Irish cheddar cheese











PREPARATION:


1. In a heavy-bottomed soup pot over low heat, melt the butter and add onion and leeks. Cover pot and allow vegetables to “sweat” for 20 minutes.





2. Add potato, stirring to mix, then cover again and cook 15 minutes. Stir in broth and salt and pepper to taste, and bring mixture to a boil, then reduce heat and simmer soup 20 minutes, or until potato is just tender. Add greens and continue cooking 10 minutes, or until they are well wilted.





3. Process soup in batches in a blender or food processor, or with a hand-held immersion blender. Return to soup pot and reheat.





Serves 4 - 6.
Yes, I do have some really hearty tasting soup recipes, hun. The only problem is that I don't have a kitchen at the moment. For Christmas, my hubby wanted to give me a brand new kitchen and it's looking wonderful. All new kitchen everything! But everything I own, including my appliances and my recipes are in covered boxes in our garage. If I could get to them easily, I would do so. I'll be able to share some of my recipes with you at another time, dear! And I'm so sorry that I don't have anything readily available to give you. We're calling in food right now.





But have you ever tried any of the Bear Creek packaged mixes? You can always use those as a base and add more veggies and whatever type of meat is your favorite. They really aren't bad on their own, but they are really tasty when you add a few fresh ingredients. Adding your own ingredients always personalizes these soup base recipes. Some of the upper scale grocery stores carry them.
Slow Cooker Creamy Chicken and Wild Rice Soup





1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces


1/2 cup uncooked wild rice


1/4 cup fresh or frozen chopped onions


2 cans (10 3/4 oz each) condensed cream of potato soup


1 can (14 oz) roasted garlic-seasoned chicken broth


2 cups frozen sliced carrots


1 cup half-and-half








Serve with...


Cheese-Garlic Biscuits


Cheese-Garlic Biscuits


Total Time: 15 min


1. Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.


2. Cover; cook on Low heat setting 7 to 8 hours.


3. Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.








Chicken Soup and Easy Dumplings





3 cans (19 oz each) Progresso® Traditional chicken noodle soup


1 3/4 cups Progresso® chicken broth (from 32-oz carton)


1 can (16.3 ounces) Pillsbury® Grands!® refrigerated buttermilk biscuits


Chopped fresh parsley, if desired





1. Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths.


2. Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.)


3. Cover and cook 10 minutes longer or until dumplings are light and fluffy.


4. To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley.
Yes I do My Father always in my whole life, made this soup, in the middle of winter, a whole pot full, first you need 4 cans of stewed tomatoes 6 bowls of water Ham bone u get it at a meat market, then 2 packages of frozen peas, 2 pack, of string beans, 2 pack, of caroots, 2 pak of borcoli, and 2 frozen pack of spinich, and okra, and diced up ham, and 1 pound of lentil beans, 3 big black pepper balls, mix them, and oh dont forge the frozen corn, 2 cans of mushrooms, cooked, and drain, Do the ham bone in water first, Boil along period of time, then, take the ham bone, out, then, add all your ingrediats, you can put in small bits of potatoes also, now cut up your ham into bite size peices, and add beef and or turkey, and the rest of ingrediats in a 10 to 12 pound water , then as the soup gets real thick, add the pepper balls, keep on low heat very low for 12 to 15 hours, then shut off, th3en wait and add more water, then keep stirring, then, keep on low for another day or two, on low heat, if you have a big family, and its cold out there, this would be a help, its like stew, keep very thick, less water, and more stuff, an add an onion or two, chopped up, to make it thicker, and serve with salad, but it comes out like stew, we call it, Big als stew, i love it after it the holdays
It would be hard to come up with a recipe, because I make my soups from scratch, and play it by ear. But If you want some ideas on how to make healthy, hearty soups that taste good, let me know. I use fresh veggies, and no canned soups or broth.
I like the Black Bean soup recipe in the Better Homes and Gardens cookbook. I sometimes use andouille sausage or kielbasa.
Ask Tris about his potato scallop soup - it's AWESOME ! - tell him Sissy sent ya ! !
Soup .....


I have so many good recipes...


You have to narrow the scope for me...


My Romaine Lettuce Soup is awesome..


Peace.
yes I have many
cream of me and you