Soup Recipes

[Weedygarden]

Evidently this is a soup that is popular in North and South Dakota that I have yet to cook or eat, but I know people who rave about it.

 

[Weedygarden]

I found a different recipe for cauliflower soup. I want to try it soon.

Cauliflower Soup

Cauliflower Soup

Other cauliflower soup recipes I've tried have lacked in flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce, as an extra touch. —Debbie Ohlhausen, Chilliwack, British Columbia

• • 
    
    Total Time
    Prep/Total Time: 30 min.
  • 
    
  • Makes 8 servings (about 2 quarts)
• Ingredients
  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1/4 cup chopped celery
  • 2-1/2 cups water
  • 2 teaspoons chicken or 1 vegetable bouillon cube
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce, optional
• 
  
  Directions
  • In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
  • In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.
• 
  Test Kitchen Tips
• Feel free to use 2-1/2 cups of chicken or vegetable broth instead of water and bouillon.
• Make this gluten-free by using cornstarch as a thickener. Omit the flour and butter, and make a slurry by whisking 2 tablespoons cornstarch into the milk before adding it to the saucepan.
  Nutrition Facts
  1 cup: 159 calories, 11g fat (7g saturated fat), 35mg cholesterol, 617mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.

I thought this was the recipe I used, but when I read through it, I realized I had really changed it, a lot. I guess this recipe is just a guide for me. I plan on making another pot of it today.

+ I always use onion in this soup that is softened and then added to the other vegetables.

I don't use bouillon and water usually, I use broth. I would use homemade bouillon, so I could avoid msg. I have got to purchase a few spices to get that made and I will be altering that a little as well--no oil.

I don't thicken it with anything.

I use half and half or cream, not milk.

I have tried using cheddar and other cheeses but my real preference for soup is to use Velveeta, which is not really cheese according to some people. I usually use 1 pound per batch of soup.

I have always made cauliflower soup with fresh cauliflower, but I am getting ready to try it with riced cauliflower from the freezer case.

Sometimes I blend it.

 

[Weedygarden]

Pho is something that we get takeout a couple times a year. I've tried making it, but the restaurant made stuff is so much better. I saw this recipe and want to save it for future reference. Some of the herbs would be the more challenging things to get. I would be leaving the msg out.

https://www.tasteofhome.com/recipes/delicious-pho-vietnamese-beef-noodle-soup/Ingredients

• DAM TOI (PICKLED GARLIC VINEGAR):
• 10 medium garlic cloves, thinly sliced lengthwise
• 2 cups water, divided
• 4 teaspoons salt, divided
• 1 cup white vinegar
• 1 to 2 Thai chiles
• 1 tablespoon sugar
• BROTH:
• 3.5 pounds beef leg or knuckle bones (choose ones with lots of marrow)
• 3 liters water, divided
• 4 tablespoons salt, divided
• 2 tablespoons cider vinegar
• 2-1/2 pounds beef top sirloin steak
• 2-1/2 pounds fresh beef brisket
• 1/4 cup dry white wine
• 1 piece fresh gingerroot (about 3 ounces), peeled and sliced lengthwise
• 2 large white onions, left whole, skin on
• 1 piece fresh gingerroot (about 3 ounces), left whole, skin on
• 2 cinnamon sticks (2.5 inches each)
• 3 whole star anise
• 2 large cardamom pods
• 1 teaspoon coriander seeds
• 4-1/2 teaspoons salt
• 1-1/2 teaspoons MSG, optional
• 1 teaspoon rock sugar or granulated sugar
• TO SERVE:
• 28 ounces Banh Pho rice noodles
• Table-side Garnishes (Northern Style): Prepared Dam Toi, 1 large onion halved and sliced into strips soaked in ice water, 4 wedged medium limes, 3 sliced green onions, 8 minced Thai chiles
• Table-side Garnishes (Southern Style): Fresh mung bean sprouts, hoisin sauce, sriracha, lime wedges, Thai chiles and chopped fresh Thai basil, coriander, mint and Culantro (sawtooth herb/Ngo om)

Directions

1. For Dam Toi, which is used as a garnish for northern style pho, in a small bowl, combine sliced garlic, 1 cup water and 3 teaspoons salt. Cover and refrigerate overnight; drain. In a small jar, combine sliced garlic and vinegar. Heat remaining 1 cup water until hot; add to jar. Stir in sugar, remaining 1 teaspoon salt and chiles. Cover and let stand at room temperature overnight.
2. In a large saucepan, cover beef bones with 2 liters water. Add 2 tablespoons salt and cider vinegar. In another large saucepan, cover boneless beef with remaining 1 liter water, remaining 2 tablespoons salt, wine and sliced ginger. Cover both saucepans and refrigerate 2 hours; drain (discarding ginger from boneless meat). Add enough cold water to each saucepan to cover bones and meat. Bring to a boil over medium-high heat. Boil 3 minutes; drain both saucepans and rinse bones and and boneless beef.
3. Preheat oven to 425°. In a stockpot, cover bones and boneless beef with enough cold water to cover completely (about 5 liters). Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, skimming and discarding foam occasionally. Simmer until foam starts to collect more slowly, about 30 minutes.
4. Meanwhile, arrange whole onion and whole ginger on an ungreased baking sheet. Roast until slightly charred, 10-15 minutes, turning occasionally. Remove and discard charred skins; set aside.
5. In a dry small skillet, toast cinnamon sticks, anise, cardamom pods and coriander over medium heat until aromatic, 1-2 minutes, stirring frequently. Cool. Place spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string.
6. Once foam is no longer collecting on surface of broth, add onion and ginger and spice bag. Stir in salt, MSG if desired and rock sugar. Simmer, uncovered, until beef is tender, about 1-1/2 hours. With tongs, remove beef to a large bowl; cool slightly. Wrap beef tightly in foil and refrigerate.
7. Continue simmering broth, uncovered, until broth is light golden brown and fragrant, 2-5 hours, stirring occasionally and removing any foam that collects on the surface.
8. To serve, cook Banh Pho according to package directions; set aside. Remove beef from refrigerator and thinly slice against the grain. For each serving, in a small colander, add an individual portion of noodles and beef. Lower colander into simmering broth until beef and noodles are heated through. Add beef and noodles to a serving bowl. Top with additional broth, about 1 cup. Serve with garnishes as desired.

 

[Peanut]

Hot and Sour Soup... here's my basic recipe. I either make it plain or a seafood HSS. Both are excellent if I do say so myself. As good or better than I've had at more than a few chinese restaurants.

But... I've been to the best chinese restaurant in Birmingham. I also eat at the 2 best places in a city closer to home.

I noticed my soup is a little different than those 3 places. I finally figured out the difference is the vinegar I use. I use red wine vinegar but have tried others. Yet mine is still a little different.

Today I ate lunch at my favorite chinese place. Before I left I asked and they wrote down the name of the vinegar they use in soup. So I went to the asian market to get some. The asian market also has a great chinese restaurant, 2nd best in town. I know the manager so asked her the same question about the vinegar they use in HSS. It's the same..

ZhenJiang Vinegar - It's black in color. Anyway here are photos of the vinegar in case anyone wants to try it. And old photos of my soup, seafood and plain...

Seafood

Plain

ZhenJiang Vinegar

This recipe is scaled down to make a small batch, just scale it up for more. Also, I always add a bit more broth, 1/4 or 1/2 cup. ANNND! This is hot! You might want to cut back on the chili garlic sauce or red pepper flakes for a milder version.

Hot and Sour Soup Total Time: 20 mins
Ingredients:
• 2 cups chicken or vegetable stock
• 2 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced no stems
• 1 ounce of bamboo shoots, drained
• 1/2 Tsp red pepper flakes
• 1/4 Tsp white pepper
• 1/4 Tsp white sugar
• 1 Tsp salt
• 1 Tbsp red wine vinegar or more to taste
• 1 Tsp soy sauce
• 2 Tsp ground ginger
• 1/4 Tsp chili garlic sauce
• 1/2 Tsp toasted sesame oil
• 1/8 cup cornstarch
• 8 ounces fried pork or shrimp (with shrimp add 1/2 Tsp Oyster sauce)
• 1 egg, whisked
• 2 green onions (scallions), thinly sliced

Directions: Bring stock to simmer. Stir in mushrooms, shoots, rw vinegar, soy sauce, ginger, chili garlic sauce, sesame oil, salt, sugar, white pepper, red pepper (oyster sauce) Let simmer about 5 minutes, adjust flavors if needed.

Mix corn starch with Tbsp of water and stir a slurry. Add to soup with shrimp or pork stirring constantly until soup thickens.
Add egg and stir in figure 8 pattern until ribbons form.
Serve hot, add garnish.

 

[Weedygarden]

Hot and Sour Soup... here's my basic recipe. I either make it plain or a seafood HSS. Both are excellent if I do say so myself. As good or better than I've had at more than a few chinese restaurants.

But... I've been to the best chinese restaurant in Birmingham. I also eat at the 2 best places in a city closer to home.

I noticed my soup is a little different than those 3 places. I finally figured out the difference is the vinegar I use. I use red wine vinegar but have tried others. Yet mine is still a little different.

Today I ate lunch at my favorite chinese place. Before I left I asked and they wrote down the name of the vinegar they use in soup. So I went to the asian market to get some. The asian market also has a great chinese restaurant, 2nd best in town. I know the manager so asked her the same question about the vinegar they use in HSS. It's the same..

ZhenJiang Vinegar - It's black in color. Anyway here are photos of the vinegar in case anyone wants to try it. And old photos of my soup, seafood and plain...

Seafood
View attachment 80647

Plain
View attachment 80648

ZhenJiang Vinegar
View attachment 80649


This recipe is scaled down to make a small batch.

Hot and Sour Soup Total Time: 20 mins
Ingredients:
• 2 cups chicken or vegetable stock
• 2 ounces shiitake mushrooms (or baby bella mushrooms), thinly-sliced no stems
• 1 ounce of bamboo shoots, drained
• 1/2 Tsp red pepper flakes
• 1/4 Tsp white pepper
• 1/4 Tsp white sugar
• 1 Tsp salt
• 1 Tbsp red wine vinegar or more to taste
• 1 Tsp soy sauce
• 2 Tsp ground ginger
• 1/4 Tsp chili garlic sauce
• 1/2 Tsp toasted sesame oil
• 1/8 cup cornstarch
• 8 ounces fried pork or shrimp (with shrimp add 1/2 Tsp Oyster sauce)
• 1 egg, whisked
• 2 green onions (scallions), thinly sliced

Directions: Bring stock to simmer. Stir in mushrooms, shoots, rw vinegar, soy sauce, ginger, chili garlic sauce, sesame oil, salt, sugar, white pepper, red pepper (oyster sauce) Let simmer about 5 minutes, adjust flavors if needed.

Mix corn starch with Tbsp of water and stir a slurry. Add to soup with shrimp or pork stirring constantly until soup thickens.
Add egg and stir in figure 8 pattern until ribbons form.
Serve hot, add garnish.

Yum!
Only in the last year or two have I seen some recipe that called for black vinegar. I had never heard of it before. I keep a bin of ingredients for making Asian food. I have black vinegar in the bin. I don't remember what the recipe was now, but I can use it in this soup recipe.

Mushrooms: back when I was in college and doing a bunch of cooking of Chinese food, we used black mushrooms for soup, such as won ton soup. They are dried. They have a few names, such as wood ear, and shitake. I once found a 25 pound bag of them at H Mart, and put them in jars for storage. I remember that they were really inexpensive. I have thought about how easy it would be to be prepared for making a recipe like this. The one thing that I think that wouldn't last long would be the sesame oil. We can keep scallions or green onions growing in the garden, eggs from the chickens. Shrimp could be from cans.

https://www.thespruceeats.com/black...ed shiitake,are more commonly purchased dried.
Black mushrooms, also called shiitake mushrooms, are a staple ingredient in Chinese cuisine. The name "black" is a bit of a misnomer since the mushrooms can be light or dark brown, and even gray when dried. They are also frequently speckled. They are sold fresh but are more commonly purchased dried.

 

[Peanut]

I took the recipe by Jett Tila (Thai chef on tv) from his book "101 asian dishes you have to try before you die". A great book I put in the library.

Hot n Sour and Egg Drop soup are basically the same but for vinegar and hot peppers.

I like to add frozen shrimp about 4 minutes before it's done, plenty of time to thaw and cook the shrimp.

Korean bbq is sometimes added to HSS. I never have any but do have frozen shrimp and oyster sauce (or fish sauce). It's easy to make it a seafood HSS.

 

[Weedygarden]

This is probably where I first heard of black vinegar, then went and got some.

https://www.homesteadingforum.org/threads/what-are-you-having-for-dinner.96/post-414592

 

[Peanut]

I must have missed or forgotten it... Some threads I remember well, even from 2 or 3 years ago. Others, like the dinner thread I forget in about 5 min.

I need to thank and apologize to @Tank-Girl

 

[Weedygarden]

Cross posting so it doesn't get lost. I posted this in Magus's ramen recipe thread as well.

https://products.tinyshinyhome.com/community/public/posts/102230-thai-chicken-ramen-soup-recipeThere is a video showing it being made.

Thai Chicken Ramen

Ingredients

• 1 Tbsp vegetable oil
• 1 red bell pepper , thinly sliced then diced into 1 1/2-inch pieces
• 1 cup matchstick carrots
• 4 green onions , divided, sliced
• 1 Tbsp Thai green curry paste
• 4 cups water
• 1 (14 oz.) can can light coconut milk
• 1 Tbsp fish sauce
• 2 (3.53 oz) pkgs. Nissin RAOH Umami Tonkotsu Flavor (ramen noodles)
• 10 oz cooked chicken breast , shredded (from 1 lb raw, once cooked it reduces to 10 oz)
• 1 Tbsp fresh lime juice
• 1/2 cup roughly chopped cilantro , divided
• 1/3 cup Unsalted peanuts, chopped (optional)
• 1 tsp Sesame seeds (optional)

Instructions

• Heat oil in a large pot over medium-high heat. Add bell pepper, carrots and 3 of the green onions, saute 1 minute.
• Add Thai green curry paste and saute 1 minute longer. Stir in water and coconut milk and fish sauce and bring mixture to a boil.
• Add in ramen, cover pot and boil 4 minutes, stirring once halfway through. Meanwhile add seasoning packets from ramen to a bowl.
• Ladle out 1 cup of the water mixture from soup and stir into seasonings in bowl then return to pot.
• Stir in shredded chicken lime juice and 1/4 cup of the cilantro.
• Divide among 4 bowls then top with more cilantro, remaining green onion, peanuts and sesame seeds. Serve immediately.

*This recipe is from Cooking Classy

 

[Magpie]

I make this! Great for a cold- instead of the paste I use coriander. some ginger and dried chillies and a good bit of garlic.

 

[joel]

BACHELOR DELIGHT
Hot water
Salt
Pepper
a bone
cabbage core
Lemon rind

 

[Weedygarden]

I make this! Great for a cold- instead of the paste I use coriander. some ginger and dried chillies and a good bit of garlic.

Sounds really tasty!

 

[Weedygarden]

This would make a great recipe to purchase the ingredients for, as a meal to prep for. I wonder if it is here somewhere? I also saw elsewhere that someone makes these up in kits and gives them as gifts.

8 Can Taco Soup
1 can chicken broth
1 can green enchilada sauce
1 can cream of chicken soup
1 packet taco seasoning
(Whisk those 4 together in a large pot of low heat)
Drain and add:
1 can corn
1 can petite diced tomatoes
1 can chicken chunks
Then drain and rinse and add:
1 can black beans
1 can pinto beans
Serves 8.

 

[Pearl]

This would make a great recipe to purchase the ingredients for, as a meal to prep for. I wonder if it is here somewhere? I also saw elsewhere that someone makes these up in kits and gives them as gifts.

8 Can Taco Soup
1 can chicken broth
1 can green enchilada sauce
1 can cream of chicken soup
1 packet taco seasoning
(Whisk those 4 together in a large pot of low heat)
Drain and add:
1 can corn
1 can petite diced tomatoes
1 can chicken chunks
Then drain and rinse and add:
1 can black beans
1 can pinto beans
Serves 8.

I have several "can goulosh" recipes that are similar to this! Nice in the crockpot too!

 

[Magpie]

Just made a soup using our tomatoes, courgette and garlic. No recipe, just threw it all in with stock and garlic, some herbs and let it simmer away

 

[Weedygarden]

Just made a soup using our tomatoes, courgette and garlic. No recipe, just threw it all in with stock and garlic, some herbs and let it simmer away

courgette = Zucchini

 

[Weedygarden]

I have never made Italian Wedding Soup, but it is a frequent meal at my daughter's home, but without any pasta or anything gluten. I think they use quinoa instead. I am considering making it for my next soup.

Meatball Soup (Italian Wedding Soup)​

This hearty Meatball Soup features your favorite meatballs, loads of veggies, and pasta simmered in a tomato-y beef broth. Ready in just 30 minutes, it's quick, easy, and super filling. Perfect for busy weeknights!

Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Course: Soup
Cuisine: American
Keyword: easy soup recipes, italian meatball soup, meatball vegetable soup

Servings: 6 servings

Calories: 448kcal

Ingredients​

• 2 tablespoons olive oil
• 1 small onion chopped
• 2 carrots peeled and chopped
• 2 stalks celery chopped
• 1 1/2 cups green beans trimmed and cut in one inch segments
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 6 cups low sodium beef broth
• 1 1/2 cups tomato sauce 1 1/2 ‐ 8 ounce cans
• 15 ounces crushed tomatoes
• 1 1/4 lbs fresh or frozen meatballs
• 3/4 cup dry short pasta such as ditalini
• fresh parsley chopped
• salt and pepper to taste

Instructions​

• In a large pot, heat the olive oil over medium heat. Add the onion, celery,carrots and green beans.
• Cook the vegetables for 5‐6 minutes. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, garlic powder, onion powder, salt and pepper.
• Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta and vegetables are tender.
• Top with parsley. Serve with parmesan cheese if desired.

Nutrition​

Calories: 448kcal | Carbohydrates: 31g | Protein: 26g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 68mg | Sodium: 906mg | Potassium: 1381mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4077IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 3mg

 

[Pearl]

I've made this with one of my older friends several times! Seems a little much, but it's really easy! One of my favorites. We have made our own meatballs, and used frozen. Good both ways!

 

[Weedygarden]

I've made this with one of my older friends several times! Seems a little much, but it's really easy! One of my favorites. We have made our own meatballs, and used frozen. Good both ways!

It would be the kind of thing that I would freeze in individual serving size cartons. It is a large recipe.

 

[Frodo]

1-packet of your choice Raman noodle
1-tablespoon Zatatains crab boil-extra hot
1/2 diced onion

 

[Magpie]

I have never made Italian Wedding Soup, but it is a frequent meal at my daughter's home, but without any pasta or anything gluten. I think they use quinoa instead. I am considering making it for my next soup.

Meatball Soup (Italian Wedding Soup)​

This hearty Meatball Soup features your favorite meatballs, loads of veggies, and pasta simmered in a tomato-y beef broth. Ready in just 30 minutes, it's quick, easy, and super filling. Perfect for busy weeknights!

Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Course: Soup
Cuisine: American
Keyword: easy soup recipes, italian meatball soup, meatball vegetable soup

Servings: 6 servings

Calories: 448kcal

Ingredients​

• 2 tablespoons olive oil
• 1 small onion chopped
• 2 carrots peeled and chopped
• 2 stalks celery chopped
• 1 1/2 cups green beans trimmed and cut in one inch segments
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 6 cups low sodium beef broth
• 1 1/2 cups tomato sauce 1 1/2 ‐ 8 ounce cans
• 15 ounces crushed tomatoes
• 1 1/4 lbs fresh or frozen meatballs
• 3/4 cup dry short pasta such as ditalini
• fresh parsley chopped
• salt and pepper to taste

Instructions​

• In a large pot, heat the olive oil over medium heat. Add the onion, celery,carrots and green beans.
• Cook the vegetables for 5‐6 minutes. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, garlic powder, onion powder, salt and pepper.
• Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta and vegetables are tender.
• Top with parsley. Serve with parmesan cheese if desired.

Nutrition​

Calories: 448kcal | Carbohydrates: 31g | Protein: 26g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 68mg | Sodium: 906mg | Potassium: 1381mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4077IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 3mg

Thank you for this- I make a similar but it's just a made-up recipe, normally on the pot belly stove. It works well in a slow cooker also if you are out and about, nice to have it ready after a long day outdoors. Made leek and potato soup last night from leftover mash and leek from the freezer for today's lunch.

 

[Weedygarden]

1-packet of your choice Raman noodle
1-tablespoon Zatatains crab boil-extra hot
1/2 diced onion

I have never used crab boil. We may not even have it in our stores.
I looked for a copycat recipe to see what is actually in crab boil mix. These are whole seeds, so I would think that running them through a grinder would maybe be better. I have two coffee grinders. One I use for coffee, the other for grinding up things like spices. I rarely use it, but it is good to have.
I also wonder about using ground up spices for this. The only thing that would probably not be ground up is the bay leaves. I've never seen ground up bay leaves in spices, but is that what Old Bay has in it? That is another spice I have never used, Old Bay.

https://www.food.com/recipe/zatarains-copycat-crab-boil-mix-179335
Copycat Crab Boil Mix

INGREDIENTS​

UNITS: US

• 4 tablespoons mustard seeds
• 3 tablespoons coriander seeds
• 2 tablespoons whole allspice
• 2 tablespoons dill seeds
• 1 teaspoon whole cloves
• 1 tablespoon crushed red pepper flakes
• 8 bay leaves

DIRECTIONS​

• Combine all ingredients well, crushing slightly. Place all on a muslin or cheesecloth square, gather corners and tie securely.
• When the water for the seafood is boiling add the crab boil sachet along with plenty of salt. Continue boiling until the water takes on color before adding seafood.

 

[Fireman13]

After all my research on hearth cooking a few days ago, I decided to try my hand at a soup.

I found this recipes from a 1940's cookbook and it turned out great.
Simple enough to make and my wife loved it. Although I must admit that I cooked on the stove, not the hearth.

Potpourri Soup

3 tablespoons butter
3/4 pound ground beef or venison
3 onions, sliced
1/3 cup barley
1 No. 2 can tomatoes
6 cups water
1 tablespoon salt
1/2 teaspoon black pepper
3 carrots, sliced
3 potatoes, diced
3 stalks celery, diced
1 teaspoon steak sauce
1 teaspoon Worcestershire sauce

Using a large soup kettle, fry the meat in melted butter until the red color leaves it, crumbling so the meat is separated.
Add onions and cook for a few minutes longer.
Add water, tomatoes, barley, salt and pepper. Cover and simmer gently over low heat for 1 hour.
Add vegetables, Worcestershire and steak sauces, bring to steaming point, lower heat and cook for another hour.
Serve hot with corn bread of hot biscuits. Makes six servings on ample proportions.

 

[Weedygarden]

After all my research on hearth cooking a few days ago, I decided to try my hand at a soup.

I found this recipes from a 1940's cookbook and it turned out great.
Simple enough to make and my wife loved it. Although I must admit that I cooked on the stove, not the hearth.

View attachment 102693

Potpourri Soup

3 tablespoons butter
3/4 pound ground beef or venison
3 onions, sliced
1/3 cup barley
1 No. 2 can tomatoes
6 cups water
1 tablespoon salt
1/2 teaspoon black pepper
3 carrots, sliced
3 potatoes, diced
3 stalks celery, diced
1 teaspoon steak sauce
1 teaspoon Worcestershire sauce

Using a large soup kettle, fry the meat in melted butter until the red color leaves it, crumbling so the meat is separated.
Add onions and cook for a few minutes longer.
Add water, tomatoes, barley, salt and pepper. Cover and simmer gently over low heat for 1 hour.
Add vegetables, Worcestershire and steak sauces, bring to steaming point, lower heat and cook for another hour.
Serve hot with corn bread of hot biscuits. Makes six servings on ample proportions.

This is pretty much how I made a soup that has been called hamburger soup. It is a really good basic soup. I have not used the steak sauce nor the Worcestershire sauce in mine. I also do not use barley, never have.

 

[ClemKadiddlehopper]

I have a 100lbs of pot barley. It keeps extremely well and is very versatile. It's a must have ingredient for me.

 

[Weedygarden]

I have a 100lbs of pot barley. It keeps extremely well and is very versatile. It's a must have ingredient for me.

How do you use it or cook with it?
I understand it has a lot of gluten in it, and since my daughter has celiac, I have buying things without gluten.

 

[ClemKadiddlehopper]

I use it as a filler thickener in stew (I don't like cornstarch aka snot for a thickener). Can be cooked for breakfast like oatmeal, flavored side dish like bulgar, used as an extender in meatloaf....

It swells big time so a little dab will do ya. similar to rice with a different texture and taste but still pretty benign.

Not gluten-free.

 

[Weedygarden]

Mulligatawny Soup
This sounds delicious to me!

https://darlenestable.com/?p=1410
" darlenestable.com/

January 18, 2023
Chicken-vegetable curry soup
Although the name Mulligatawny rolls off the tongue easily enough. Let’s just call this Chicken-vegetable curry soup. Or Call it what you want but I’m telling you this soup was fantastic.Chicken cooked with the traditional spices of India, with Potatoes and Apples. Yes Apples. Granny Smith Apples. Which I have to say worked very well with the potatoes. I was pleasantly surprised by that. The recipe says the unsweetened Coconut Cream is optional, but I’m here to tell you, It’s not. The coconut cream set this soup up to being one of the best soups of the year so far. Yeah I know it’s only January 6th and it’s a long year. But alongside the other Indian spices like curry, garam masala, and ginger, this soup was out of this world delicious. And then if you count the aroma, and you should, it sends this recipe into the third dimension.
Prep Time: 30 mins Cook Time: 1 hrs 10 mins. Total Time: 1 hrs 40 mins. Servings: 8-10
Ingredients

• 3 Tablespoons unsalted butter
• 2 Tablespoons vegetable oil
• 1-lb boneless, skinless chicken thighs
• 1 teaspoon kosher salt, or more to taste
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• ½ teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground mustard
• ¼ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• 4 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• 1 large yellow onion, diced
• 2 large carrots, diced
• 2 stalks celery, diced
• 1 tablespoon tomato paste
• 1-1/2 cups cubed Yukon Gold potatoes
• ½ cup seeded and diced tomato
• 2 small Granny Smith apples – peeled, cored, and diced
• ½ cup dry red lentils
• 1 bay leaf
• 1 teaspoon tamarind paste(optional)
• 6 cups chicken broth
• 1/2 cup unsweetened coconut cream (Optional)I really like coconut cream in this soup

Garnish:

• ½ cup plain Greek yogurt or sour cream to taste
• ¼ cup chopped fresh cilantro, or to taste
• ¼ cup sliced green onion, or to taste
• 1 pinch red pepper flakes, or to taste

Directions

1. Melt butter and oil in a soup pot over medium-high heat. Add chicken thighs and season with salt; let brown for 4 to 5 minutes. Flip and brown on the opposite side, 4 to 5 minutes more.
2. While chicken browns, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl.
3. Remove browned chicken from the pot and transfer to a plate to cool enough to handle; roughly chop or shred.
4. While the chicken cools, reduce heat to medium and add spice blend to pot; cook and stir until fragrant, about 30 seconds. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add onions, carrots, and celery. Season with salt and cook, stirring, until onions turn translucent, 3 to 4 minutes. Stir in tomato paste and continue to cook for 3 minutes more. Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste.
5. Pour in chicken broth, stir, and raise heat to high; add coconut cream. Bring to a simmer. Stir and reduce heat to medium-low. Let simmer, stirring occasionally, for about 20 minutes.
6. Stir chopped chicken and any accumulated juices into the soup. Continue to let simmer, stirring occasionally, until vegetables are fully cooked, lentils are tender, and soup has thickened, 20 to 25 minutes more. Taste and adjust as needed.
7. Serve in warm bowls topped with Greek yogurt, cilantro, and scallions. Sprinkle with red chili flakes.

Chef’s Notes: Recipe by Chef John
If you want to use all butter, or all oil, for browning the chicken, feel free.
You can use any kind of potato you prefer."

 

[Weedygarden]

Creamy Chicken and Wild Rice Soup

https://darlenestable.com/?p=137

Darlene's Table​

darlenestable.com/

October 1, 2022
Chicken Bacon Wild Rice bathed in a rich creamy soup made with milk, heavy cream and sour cream. Oh then top that off with Almonds. This is not your ordinary bowl of soup. It’s an extraordinary bowl of soup. There may not be a more welcoming and warming soup than one starring chicken, bacon, wild rice, and almonds. Bold, woodsy flavors make it ideal for wintery nights.

Ingredients
SIMMER:
3⁄4 cup dry wild rice, rinsed 2 1⁄2 cups water
COOK:
2 strips thick-sliced bacon, diced 8 oz. button mushrooms, sliced 1⁄2 cup diced onion
1⁄4 cup diced carrot
1⁄4 cup diced celery
STIR IN:
1⁄4 cup all-purpose flour
2 Tbsp. dry sherry
4 cups low-sodium chicken broth 2 cups shredded cooked chicken 2 tsp. minced fresh thyme
ADD:
1⁄2 cup whole milk
1⁄2 cup heavy cream
1⁄4 cup sour cream
Salt and black pepper to taste Sliced scallions
Toasted slivered almonds
Instructions
Simmer rice in water in a saucepan, covered, over medium heat until grains are tender and start to split open, about 45 minutes. Remove rice from heat and drain any excess liquid.
Cook bacon in a large pot over medium heat until crisp; reserve drippings. Drain bacon on a paper- towel-lined plate.
Add mushrooms to drippings; sauté over medium- high heat until soft, 5 minutes. Reduce heat to low and add onion, carrot, and celery. Cover pot and sweat vegetables until onion is translucent, about 5 minutes. Remove lid and increase heat to medium.
Stir in flour and cook 1 minute. Deglaze pot with sherry, scraping up any browned bits. Stir in broth, wild rice, chicken, and thyme. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes.
Add milk, cream, sour cream, and bacon; season with salt and pepper. Gently simmer soup, without allowing it to boil, until heated through, 1 minute.
Garnish each serving with scallions and toasted almonds.

 

[Pearl]

They sound and look great!!