I know it's hot to think soup,,,but what's your favorite soup recipe?

[Lila42]

I save all the leftover veggies, a tablespoon here and there from all my meals and freeze them. I use about two cups worth of them, add some stew beef, two packages Lipton dry onion soup mix, tomato sauce, chopped onions (1/2 cup) one can chopped tomatoes, five potatoes, peeled and cut into 1" pieces, salt, pepper, just a pinch of sugar. Water as desired. Cook on top of stove or in crockpot.
You can also use Betty Crocker or any brand box of au grautin potatoes instead of cutting up potatoes. Just put the mix that goes with the potatoes in with the soup. (Don't make the recipe that's on the box.) If you do it that way, it's best to add the potatoes from the box during the last hour or so of cooking.

[oldbay]

My favorite soup is 'Lemon Artichoke Soup'. I had it at a restaurant once and it was delicious. I asked the waiter put me on call list when then made it. I never got a call and then found they'd gone bust. Such a nice soup and the recipe is lost.

As for other soups .. Clam Chowder is nice yet it's made with fatty creams so I tend to avoid unless it's a small 1/2 cup serving. Crab Soup is my most favorite soup I make. Basically it's crab meat, potatoes, frozen mixed vegetables, and 1 to 2 tbsp Old Bay Seasoning.

[Mama Mangia]

any of these close to it???????????????


Lemon-Artichoke Soup

1/4 cup butter
1/2 cup minced onion
1/2 cup chopped celery
3 cups chicken broth
2 cups artichoke hearts, chopped
1/4 cup extra virgin olive oil
4 tablespoons fresh lemon juice
1/4 cup cornstarch
3 cups half-and-half
1/4 teaspoon salt
1/8 teaspoon ground black pepper

1. In a saucepan, melt butter over medium heat. Add minced onion and finely chopped celery; cook until clear. Add chicken broth, chopped artichoke hearts, and olive oil. Bring to a boil. In a separate bowl,whisk together lemon juice and cornstarch. Stir into the boiling liquid and continue boiling for 5 minutes, stirring constantly. Stir in half-and-half and heat through. Season with salt and pepper.

Makes 6 servings.



Lemon and Artichoke Soup
you may want to cut this back some!
Yield: 24 Servings

White rice, long grain 1-1/2 cups
Chicken or vegetable broth 2 gallons
California artichokes with stems, medium to large, cooked 24
Eggs 16
Lemon juice, freshly squeezed 1 cup
Salt and pepper To taste


In large saucepan over medium-high flame, combine broth and rice; bring to boil. Reduce heat to low; simmer rice in broth about 20 minutes, or until tender. Remove petals and fuzzy centers from cooked artichokes; cut bottoms into 1/4 -inch dice. When rice is done, add diced artichoke to broth. In large bowl, beat together eggs and lemon juice. Slowly whisk one-third of hot broth mixture into egg mixture, then pour back into saucepan, whisking constantly. Cook over low flame, stirring constantly, until soup thickens slightly. Do not boil once eggs have been added, or soup will separate. Season with salt and pepper and more lemon juice if desired.





Artichoke Soup
Yield: 4 Servings

19 oz Artichoke hearts drained
1 tb Lemon juice
1 ea Dash of white pepper
1 ea Thin slices of lemon
1 1/2 c Chicken broth
1/2 ts Salt
1 c 18% table cream


1. Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish with lemon slices. Yield 4-6 servings.

[medako]

I like a good hot chicken tortilla soup with some tortilla chips as dippers. mmmm

[medako]

or some broccoli cheddar soup on a bread bowl. YUM!

[Mrs. Chipotle]

Does anyone like gazpacho? I don't like tomato soups at all, so I never eat it, but it would be a good choice for summer.

There are other cold soups as well: cucumber and some others.

[Semigourmet]

We love soups. I will post a few here I will try to be careful not to post too many here.

Creamy Tomato Basil Soup
CD Kitchen – online recipe

Servings 6



Ingredients

1/3 cup oil (I used ¼ cup)
1 medium onion, chopped
½ teaspoon minced garlic (I used 2 tablespoons)
¼ cup all purpose flour
1 ½ pounds ripe tomatoes, peeled, seeded, and chopped
2 cans (14.5 ounces each) low sodium chicken broth
½ cup half and half
¼ cup chopped fresh basil
½ teaspoon salt (I think this can be cut back just a bit)
¼ teaspoon dill weed
¼ teaspoon black pepper



Directions

1. In a large saucepan, heat the oil. Over medium low heat, sauté the onion and garlic until tender. Do not brown.

2. Stir in the flour and cook 1 minute.

3. Add the remaining ingredients. Stir until well blended. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes.

4. Pour in batches into blender or food processor and puree until smooth. Ladle into bowls and serve.


Notes

[Semigourmet]

Herbed Turkey and Wild Rice Soup
Betty Crocker – New Slow Cooker Meals

Servings 6 Page 44



Ingredients
6 slices bacon, cut into ½ inch pieces
1 pound turkey breast tenderloins, (I like to use leftover Turkey from Thanksgiving in this too)
½ cup cut into ¾ inch pieces
½ cup onion, chopped
½ cup carrot, chopped
½ cup celery, Chopped
2 containers chicken broth, 32 ounce size
1 can condensed cream of chicken soup
¼ teaspoon dried marjoram
1/8 teaspoon pepper
1 ¼ cups uncooked wild rice, Rinsed and drained




Directions

1. Cook bacon in 10 inch skillet (for 6 servings) or 8 inch skillet (for 2 servings) over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook 2 minutes, stirring occasionally; drain.

2. for 6 servings, beat 1 can of broth and the soup in 3 ½ to 6 quart slow cooker, using wire whisk, until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice. For 2 servings, mix turkey mixture and remaining ingredients except sour cream in 2 ½ to 3 ½ quart slow cooker.

3. Cover and cook on high heat setting 30 minutes.

4. Reduce heat to low setting. Cook 6 to 7 hours or until wild rice is tender and liquid is absorbed. For 2 servings, stir in sour cream



Calories 390 Fat 12g Sodium 1150mg Carbs. 37g Fiber 3g Sugars g Cholesteroul mg Calcium mg Protein g Iron g

Notes Adjust seasonings to taste.

[Semigourmet]

Meatball Stone Soup
Sister Mary’s - Semi Southern Cookbook

Servings 6




Ingredients

2 tablespoons olive oil
16 ounces frozen Italian style meatballs
2 containers (32 oz. each) beef broth
1 cans (14.5 oz. each) diced tomatoes with un-drained
1 medium potato, chopped (1 cup)
1 medium onion, chopped (1 cup)
2 cloves minced garlic
2 teaspoons garlic powder
¾ cup whole kernel corn, drained
¾ cup le Seure Peas, drained
¾ cup cut green beans, drained
1 tablespoon beef base
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste




Directions

1. In large saucepan over medium heat, add olive oil, and chopped onions and saute for 4 minutes. Add the garlic and sauté for another minute. Then add the beef broth, potatoes, tomatoes, vegetables. Bring to a boil, then reduce heat and simmer until potatoes are done.

2. While the soup is simmering add, the seasonings and beef base. Continue simmering soup until everything is incorporated.



Notes

[Semigourmet]

Grubbin' Spicy Chicken Soup
Cooking Light – January/February 1997

Servings 8 Page 128



Ingredients

1 tablespoon olive oil
1 cup diced sweet onion
2 tablespoons chili powder
1 tablespoon grated orange rind
1 teaspoon crushed red pepper
4 garlic cloves, minced
2 cups shredded cooked chicken breast
1/2 cup fresh orange juice
4 (10 1/2-ounce) cans low-salt chicken broth, divided
2 cups red bell pepper strips
1/3 cup (1-inch) julienne-cut carrot
1/3 cup diced seeded Anaheim chile
2 tablespoons diced seeded jalapeño pepper
1/2 teaspoon salt
4 cups coarsely chopped green cabbage
4 cups vegetable juice
1 cup uncooked wild rice
1 tablespoon chili powder
4 plum tomatoes, each cut onto eight wedges
3 cups drained canned navy beans
1/2 cup low-fat sour cream


Directions

1. Heat oil in a large nonstick skillet over medium heat. Add the onion and next 4 ingredients (onion through garlic); sauté 4 minutes or until the onion is tender. Stir in chicken and orange juice; bring to a boil. Cook for 2 minutes or until the liquid is almost evaporated, stirring constantly. Add 1 can broth; bring to a boil. Stir in the bell pepper, carrot, Anaheim chile, jalapeño, and salt. Cook over medium heat 15 minutes or until vegetables are tender. Set aside.

2. Combine remaining 3 cans broth, cabbage, vegetable juice, rice, 1 tablespoon chili powder, and tomatoes in a large Dutch oven; bring to a boil. Reduce heat, and simmer 20 minutes. Add chicken mixture and beans; cook an additional 45 minutes. Serve with sour cream.


Notes Make this soup 1 day ahead of time--the flavors meld and become more intense the next day. I cut the bell peppers down to 2 ½ cups and the jalapeno to 1 tablespoon. It needs more broth because it comes out to be more of a stew consistency the way it is. It also takes two pans. One skillet and one stock pot.