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| Author |
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chelsea
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Soup
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Oct 25 02:22 UTC 1993 |
Finally, after many, many attempts, I've been able to make
a pot of vegetable beef soup that I like. I know, soup is
supposed to be real easy - one of the first dishes a cook
masters - but it never happened for me. My vegetable soup
has always been either too thick, or too bland, or too "dry"
tasting and I must have tried making it 30 times over the past
20 years.
But my father had surgery this week and he's a real sucker for
vegetable beef soup so I went to a new cookbook that so far has
resulted in 4 out of 4 wonderful recipes and made the Three Hour
Vegetable Soup just as instructed. It works. My criteria for
"working" is if the vegetables are still mostly crisp yet the
broth is full flavored and the whole thing isn't thick and
starchy.
So, fresh from my success, I'm ready to try more soups. Anyone have
a favorite soup recipe they'd like to share?
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| 33 responses total. |
kentn
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response 1 of 33:
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Oct 25 03:30 UTC 1993 |
Mine all start with a can opener ;) I'd be interested to see some
good soup recipes, also.
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aa8ij
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response 2 of 33:
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Oct 25 04:46 UTC 1993 |
I love homemade mushroom soup... Just can't find a good source for a
recipe.
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glenda
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response 3 of 33:
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Oct 25 13:24 UTC 1993 |
We love the recipe for cream of mushroom soup in the _Betty Crocker
International Cookbook_. It also has a great recipe for quick French
Onion Soup (it starts with canned broth for those who don't have the
time or patience to make their own). For the vegetarians in the crowd,
the onion soup would work with veggie broth in place of the beef broth
called for. I have also made it with chicken when I didn't have beef on
hand and didn't want to run to the store for some just to make the soup.
There is also a wonderful recipe for an Shrimp in Spicy Sauce (Indonesian)
that we serve as soup, either as an appeziters soup for a fancy meal or
with crusty bread or rice and salad as a main course.
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glenda
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response 4 of 33:
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Oct 25 13:25 UTC 1993 |
Will enter recipes for above later, have Dr appt in 1/2 hour.
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danr
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response 5 of 33:
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Oct 25 15:54 UTC 1993 |
My wife makes a great lentil soup. I'll ask her for the recipe when
she gets home.
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glenda
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response 6 of 33:
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Oct 25 17:12 UTC 1993 |
Back from Dr, so can now enter recipes.
Cream of Mushroom Soup (Potage Creme de Champignons)
Fresh mushrooms are the tasty key to success with this soup from France.
To prepare the mushrooms, just rinse under cold water and pat dry - never
soak them.
6 servings (3/4 cup each)
8 oz mushrooms
4 T margarine or butter
1 med onion, chopped
1/4 c all-purpose flour
1 tsp salt
1/4 tsp white pepper
1 can (10 3/4 oz) condensed chicken broth (I use homemade when I have it)
1 soup can water
1 c half-and-half
snipped parsley
Slice enough mushrooms to measure 1 cup; chop remaining mushrooms. Cook and
stir sliced mushrooms in 2 T or the margarine in 3-quart sacuepan over low heat
until golden brown. Remove mushrooms with slotted spoon.
Cook and stir chopped mushrooms and onion in remaining margarine until onion
is tender; stir in flour, salt and white pepper. Cook over low heat, stirring
constantly, about 1 minute; remove from heat. Stir in chicken broth and water.
Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in
half-and-half and slice mushrooms. Garnish each serving with parsley.
I don't usually use mushroom soup as a sauce base, but this one is heavenly.
I use less salt and margarine than they call for, salting to taste and use
just enough margarine to keep veggies from sticking to pan.
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glenda
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response 7 of 33:
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Oct 25 17:21 UTC 1993 |
French Onion Soup
Slow simmering of onions and an irresistible topping of melted Swiss and
Parmesan cheese bring a rich homemade flavor to the much-admired French Onion
Soup. Our recipe makes an ideal first course for and intimate dinner for four.
Individual ovenproof soup bowls or casseroles make service easy.
4 med onions, sliced
2 T margarine or butter
2 cans (10 1/2 oz each) condensed beef broth
1 1/2 c water
1 bay leaf
1/8 tsp pepper
1/8 tsp dried thyme leaves
4 slices French bread, 3/4 to 1 inch thick (I often use Italian)
1 c shredded Swiss cheese (about 4 oz)
1/4 c grated Parmesan cheese
Cover and cook onion in margarine in 3-quart saucepan over low heat, stirring
occasionally, until tender, 20-30 minutes. Add beef broth, water, bay leaf,
pepper and thyme. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Set oven control to broil and/or 550F. Place bread slices on cookie sheet.
Broil with tops about 5 inches from heat until golden brown (cheat and use
a toaster, they burn too easily), about 1 minute. Turn; broil until golden
brown. Place bread in 4 ovenproof bowls or individual casseroles. Add soup;
top with Swiss cheese. Sprinkle with Parmesan cheese (STeve leaves this off).
Place bowls on cookie sheet. Broil with cheese about 5 inches from heat just
until cheese is melted and golden brown, 1-2 minutes. Serve with additional
bread or rolls if desired.
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glenda
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response 8 of 33:
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Oct 25 17:32 UTC 1993 |
Shrimp in Spicy Sause (Sambal Goreng Udang)
On festive occasions, Indonesians serve sambal goreng udang with separate
bowls of rice cooked in coconut milk and flavored with curry powder. The
shrimp can be garnished with crisp cucumber slices and roasted peanuts.
4 servings
1/4 c vegetable oil
1 lb small raw shrimp, shelled and deveined
2 small onions, sliced
1 clove garlic, chopped (be realistic and use more, I always do)
1/2 - 3/4 tsp crushed red pepper (or to taste, we like it hot)
1 c Coconut Milk (below)
1 tomato, coarsely chopped
1 green pepper, thinly sliced into rings
1 T packed brown sugar
1/2 tsp salt
freshly ground pepper
Heat oil in 10-inch skillet until hot. Cook and stir shrimp, onions, garlic
and red pepper until shrimp starts to turn pink, 2-3 minutes. Stir in
remaining ingredients. Simmer uncovered until shrimp is tender, about 5 min.
Serve in bowls.
Coconut Milk
Place 1 c chopped fresh coconut and 1 c hot water in blender container. Cover
and blend on high speed until coconut is finely chopped. Strain through
several layers of cheesecloth. Refrigerate no longer than 48 hours.
Note: To open coconut, puncture eye of coconut with ice pick; drain liquid.
Bake coconut in 375F over 12-15 minutes. Remove from oven. Tap shell with
hammer to open. Cut meat out of shell. Pare brown skin from coconut meat.
I cheat and use canned coconut meat. Again I use only enough oil to keep
things from sticking (1/4 c oil is a *lot*). We have always served this
as a soup by increasing the amount of coconut milk and spices. It really
is too liquid even with extra coconut milk to serve with rice as they suggest.
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popcorn
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response 9 of 33:
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Oct 26 00:47 UTC 1993 |
one soup i like to make is a valerie original recipe that i call
Invent-A-Lentil. Throw some lentils and salt in a pot, add a bunch of
water, heat to boiling and then simmer for around 40 minutes. Also
throw in miscellaneous chopped vegetables, other beans, rice, and pasta
that cook in 40 minutes or less, and sometimes some additional herbs.
A bay leaf makes it smell great! The recipe is never the same twice,
but my theory is that anything with lentils, warm water, and salt has
got to be satisfying to some basic human instinct.
Too often, i get so carried away with throwing in a handful of this
and a spoonful of that that i end up with something far too thick to be
called soup, but that's good too.
my favorite soup in the universe is called gojiru. type "recipe soups goj"
at any cooking conference prompt to see the recipe. (type "recipelist soups"
to see the list of all the soups in grex's recipe archives). gojiru always
seems to me like the vegetarian equivalent of chicken soup: warm,
nourishing, and as healing a warm liquid can possibly be.
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kentn
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response 10 of 33:
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Oct 26 03:28 UTC 1993 |
Yum...all of these sound like droolers...keep 'em comin'
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glenda
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response 11 of 33:
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Oct 26 12:59 UTC 1993 |
Re last paragraph #8: I cheat and use canned coconut *milk*, not canned
coconut meat. That's what I get for not reading through before actually
posting.
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chelsea
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response 12 of 33:
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Oct 26 23:26 UTC 1993 |
Wow, these are wonderful! How about a minestrone?
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glenda
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response 13 of 33:
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Oct 27 04:21 UTC 1993 |
I made a vegetable beef soup for dinner tonight (it was started out to be
beef stew, but got sidetracked along the way). It was basically 1 lb stew
beef (organic from Whole Foods), some onions, potatoes and carrots (also
organic). I cooked the beef separately in the microwave (STeve has had to
go on a very strict fat reduced diet) so that the fat didn't get into the
meal. Brought some water to a boil and added the veggies, granulated
garlic, white pepper, tarragon, bay leaves, dill and the cooked beef; simmered
til STeve got home from work ( couple hours) and threw in some orozo (rice
shaped pasta) and cooked for another 10-15 minutes. STeve loved it the way
it was, but I added a bit of salt to my bowl. Staci refuses most one pot
meals and Damon has been boycotting stews lately so they had the normal "if
you refuse to even try what is prepared for dinner" standby meal of pb&j.
Damon did stick a spoon into the pot after his sandwich and comment that
it was "pretty good, but I'm full now".
Cooking is going to be interesting from now on, since STeve can't (and I
shouldn't have) fats, too much animal protein, and simple carbohydrates
(i.e. sugars). We have to limit added fat, red meats, eggs and sugar; a
whole new cooking style. We have been talking about doing this anyway, but
the last gout attack and an elevated triglysoride (sp) level has forced us
into it. We are working towards 3-4 meatless days a week (I flatly refuse
to give it up entirely, must be the Amerindian blood) with only 1 day a
week having beef or pork. Our bodies will thank us in the long run and
maybe the kids won't pick up the bad habits that we now need/have to give
up.
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bmoran
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response 14 of 33:
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Aug 13 02:25 UTC 1995 |
BEAN SOUP with PARSLEY and GARLIC
zuppa di cannellini con aglio e prezzemolo
serves 4 to 6 people
1 tsp chopped garlic salt
1/2 cup olive oil Freshley ground pepper, about
2 tbs chopped parsley 8 twists of the mill
2 cups dried white 1 cup homemade meat broth, or
kidney beans or canned chicken broth, or
other white beans, water
OR 2 20oz cans toasted Italian bread
white kidney beans,
drained.
1. Put the garlic in a stockpot with the oil and saute over medium heat
until lightly colored.
2. Add the parsley, stir two or three times, then add the drained, cooked
beans, 1/2 tsp salt, and pepper. Cover and simmer gently about six minutes.
3. Put about 1/2 cup of beans from the pot into a food mill (or blender)
and puree them back into the pot, together with the broth or water. Simmer
for another 6 minutes, then taste and correct for salt. Serve over slices
of Italian Bread.
This recipe fills many of my cooking requirements:
It was borrowed from Marcella Hazen's Italian Cooking (book 1, I think)
It has few ingredients
it is easy to make
It doubles very well
Is very yummy.
(You might wait for a cooler week to try it. I almost killed myself and my
guests making it this week!)
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eeyore
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response 15 of 33:
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Aug 15 14:25 UTC 1995 |
it looks yummy!!!!! :)
i'm one of those people that doesn't do soup by a recipe...i just start,
and ad whateve looks good!
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brenda
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response 16 of 33:
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Aug 24 21:39 UTC 1995 |
real simple and old fashioned:
Chicken Noodles
A whole chicken, cut up
1 or 2 onions, chopped in big pieces
1 carrot, cut in big chunks
a couple stalks of celery
salt, pepper, onion powder, garlic powder, and whatever spices you feel
like throwing in.
Bring all this to a boil in a big pot of water.
reduce heat and simmer until the chicken is nearly falling off the bones.
fish all the stuff out of the broth. Cook a package of wide egg noodles
in the broth, following package directions (but don't drain them)>
strip meat off the bones, and add to noodles, along with whatever vegetables
haven't turned to mush.
This is real basic, but it's great on a chilly day.
sorry about the lack of amounts- i learned it by "throw some of this in,
throw some of that in".
@
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chelsea
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response 17 of 33:
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Aug 26 12:54 UTC 1995 |
These recipes will come in handy. I'm entering soup mode.
Happens every autumn.
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gracel
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response 18 of 33:
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Aug 26 15:36 UTC 1995 |
Please give some time indication for the chicken soup. I have tried
things like this, they never came out very well & I suspect my
"falling off the bones" is more adhesive than other people's. Would
you expect it to reach that point in about 2 hours, 4 hours, 6 ...?
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omni
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response 19 of 33:
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Aug 26 18:12 UTC 1995 |
I'd say somewhere between 2 and 4 hours. Be sure to drain off the fat,
soup like that can get awfully fatty.
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mary
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response 20 of 33:
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Apr 6 17:08 UTC 1998 |
I probably make at least one batch of soup every week. It's
easy, fun to make, portable and healthful. I've only been
making soup for maybe the past 5 years so I'm still having fun
experimenting with different combinations.
Yesterday I make a new recipe for Tortellini Soup. It has
a chicken broth base and lots of spinach. Now, I'm not even
a spinach fan but this is good soup. I'm entering the recipe
for anyone who might be interested in giving it a try.
Tortellini Soup
1 medium onion, chopped
1 tablespoon olive oil
2 cloves of garlic, minced
10 cups of chicken broth
1 (10 oz.) package frozen chopped spinach
1/8 pound frozen cheese tortellini
1 (16 oz.) can white beans (cannellini)
1/4 cup grated Parmesan cheese
1/2 teaspoon freshly ground pepper
salt to taste
In a large stockpot cook the onion in the oil, on medium heat, until
the onions are soft and translucent. Add the garlic and saute for
30 seconds (don't allow the garlic to brown). Stir in the broth,
salt, pepper, and spinach. Lower the heat, cover, and simmer for
15 minutes. Add the tortellini, cover and simmer for 10 minutes.
Add the beans and simmer until they are warmed through. Garnish
each bowl with Parmensan cheese.
Serves 6
From: A web-site servicing Redbook, Good Housekeeping, and other
Hearst Corp. magazines.
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mary
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response 21 of 33:
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Feb 13 22:32 UTC 1999 |
I'd like to make a good Miso soup - a version with a few noodles
and a little tofu and lots of flavor. Anyone have a good recipe?
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keesan
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response 22 of 33:
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Feb 14 19:46 UTC 1999 |
Dried seaweed adds a fishy flavor, the same oils in it. And thickens it a
bit. Garlic adds flavor. Dried shiitake mushrooms.
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valerie
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response 23 of 33:
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Feb 23 03:51 UTC 1999 |
Re 21: Mary -- It's not exactly what you're describing, but, for a wonderful
soup that contains some miso, check out gojiru in Grex's recipe archives --
look under "soup". (Type "recipe" to go to the recipe archives.)
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mary
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response 24 of 33:
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Feb 23 11:42 UTC 1999 |
Will do. Thanks!
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