Soup, Stew, and Chili forum: Other Soups and Stews
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| CREAMY MUSHROOM SOUP Ingredients 4 TBSP butter or margarine 1 c onion, finely chopped (about 1 medium onion) 1 lb mushrooms, randomly chopped 3 TBSP flour 4 c beef or chicken stock or bouillon pinch of white pepper pinch of nutmeg 1 1/2 c whipping cream Instructions In a large, heavy saucepan, saute onion in butter until clear. Add mushrooms and cook until tender. Stir in flour and then add beef stock. Bring to a boil and add white pepper and nutmeg. Remove from heat and stir in cream. Serve immediately. 4 to 6 servings Source: The Dallas Morning News |
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| Hello patrob, Below is a really, really quick and easy soup. Corn and Tofu Chowder From "My Students' Favorite Chinese Recipes (updated edition)" by Norma Chang 4 cups chicken broth or vegetable broth 1 14-ounce can cream-style corn 1/2 pound (1/2 block) silken or soft tofu, mashed with a fork 1-2 eggs, lighten beaten thinly slices scallion or chives for garnish few drops Asian sesame oil or to taste (optional) Asian chili sauce to taste (optional) Bring broth to boil. Add corn and tofu. Bring to boil. Stir in eggs. Garnish with scallion, flavor with sesame oil and or chili sauce. Enjoy. Please visit my forums "Wok'n with Norma" and "Growing/Using Chinese Vegetables w/Norma" at YumYum Divas cubit. Norma |
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| HOT AND SOUR SOUP Ingredients 6 c chicken stock 2 TBSP soy sauce 1/4 lb pork, julienned 1 c shitake mushrooms, sliced 1 can peeled straw mushrooms (or white mushrooms) 1 TBSP garlic and chili paste (more or less to taste) 3/4 tsp black pepper 1/4 c white vinegar 1 can sliced bamboo shoots 1 can baby sweet corn cobs 1 can sliced water chestnuts 1/4 lb soft tofu, sliced into small cubes 5 TBSP cornstarch 3 eggs, beaten 1 tsp sesame oil green onions, sliced Instructions In a large pot, bring chicken stock to a simmer. Add soy sauce, pork, mushrooms, and garlic and chili paste and simmer for 10 min. Add pepper, vinegar, bamboo shoots, baby corn cobs, water chestnuts and tofu. Simmer for another 10 min. Bring to a slow boil. Mix 5 tablespoons of cornstarch with 5 tablespoons of water and add to the soup while stirring. Bring the soup back to a simmer and pour beaten eggs in a thin stream into the soup. Let stand 10 sec and stir in sesame oil. Garnish with green onions. 10 servings |
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| Slow Cooker Gumbo Ingredients 6 c chicken broth or bouillon 1 c brown rice, uncooked 1 1/2 c sliced okra, fresh or frozen 1 c onion, chopped 1/2 c corn, fresh or frozen 1/2 c bell pepper, chopped 14.5 oz can diced tomatoes, undrained 3 cloves garlic minced or 1 tsp garlic powder 8 oz smoked sausage, fully cooked and sliced 1/2" thick (your choice of meat and flavor) 12 oz boneless chicken thighs, cut into bite-size pieces 1 c shrimp, fresh or frozen, peeled and deveined Cajun seasoning, if desired Instructions Put all ingredients, except shrimp, into slow cooker. Add Cajun seasoning to your taste if the sausages are not spicy enough to season the gumbo. Cook on low all day or on high for 4 to 6 hrs. Stir in shrimp about 10 min before serving and serve when shrimp are done. |
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| Pumpkin with Chorizo canned pumpkin makes his colorful, seasonal soup a snap. 16 ounce can of pumpkin chorizo or sausage cut nto bite size pieces 1 medium sweet onion copped 2 celery stalks chopped 2 peeled and diced applies 1 can of chicken stock salt to taste cinnimum to taste nutmeg to taste heavy cream oil for cooking brown diced chorizo or other sausage in 2 tbs each olive oil and butter. over med high heat remove from the pan and saute choped sweet onion and celery. add 2 peeled and diced applies and cook a few minues longer. season with salt, pepper, cinnamon, and nutmet. stir in a 16 ounce call of pumpkin and chicken stock to thin it somewhat, and let simmer about 30 minutes. finish with a touch of heavy cream, season again, add the chorizo or sausage and serve. Kicked-Up Southwesern 1 small yellow onion, diced 2 green or yellow zucchini cut into a 1/4 inch dice 2 celery stalks cut into a 1/4 inch dice 1 17 oz, can of chicken broth 1 15 oz. can of diced tomatoes 1 15 oz can of your favoried beans, drained 1 cup frozen corn (thawed) 1/4 tsp of chili pepper (orto taste )start by sauteing the onion then add the succhini and celery in a sauce pan. add the chicken broth and tomatoes. beans and corn plus the chile pepper simmer until vegetables are cooked. Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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| Slow Cooker French Onion Soup My wife makes one of the best French onion soups I have ever had but since I have nothing to do I always look for new recipes and I came across this one on line. I know 8 or 9 hours of cooking is a long time. (Deb’s recipe takes about 40 minutes) but I thought I would try this one. It came out very, very good but I did make a few changes. When I went to buy a solid piece of Gruyere cheese I almost fainted at the price so I saw a container with shredded Gruyere cheese at half the price so I used that. I also used a 17.7 oz. jar of BOLD beef broth and used beef bullion cubes to make up the rest of 64 ounces. Deb told me that once I put the bread in the soup it woud not brown and she was right but I was ok with it. Slow Cooker French Onion Soup Ingredients 4 medium onions, sliced thin 3 garlic cloves , minced 4 tablespoons of butter 2 tablespoons balsamic vinegar 2tablespoons brown sugar 3 tablespoons flour 8 ounces of beer 64 ounces of low-sodium beef stock 2 tablespoons fresh thyme ½ teaspoon black pepper ½ teaspoon salt French bread Gruyere cheese, sliced Instructions Set your crock pot on high, then add onions, garlic, brown sugar, butter, salt and balsamic vinegar and mix until combined. Cover and let cook for 60 minutes, stirring occasionally, until onions are a bit caramel and brown on the edges. Add in flour, then stir thoroughly and let sit for 5 minutes Add in beer, beef stock, thyme, and pepper, then turn heat down to low, cover and cook for 6-8 hours. I cooked it for 7 hours.) Cut French bread into slices. Fill bowls to the top, then cover with slice of bread and a slice of cheese Set under the broiler for 2-3 minutes, or until cheese is bubbly and golden brown. Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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| Sounds good! It may eventually be cool enough in Texas to enjoy soup again. Maybe. It is still in the upper 80's and lower 90's, Thanks for the recipe! |
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| Butternut Squash & Carrot soup 1 large onion, cut in eights 3 cloves garlic, whole 1 butternut squash (2 ½ lbs.) peeled, seeded and cut into 1 inch pieces ½ lb. carrots, peeled and cut into 1 inch pieces 2 tbsp olive oil ¾ tsp salt ¼ tsp black pepper 4 cups reduced-sodium chicken broth 1 tbsp brown sugar ¼ tsp ground nutmeg Heat oven to 425 deg. Toss vegetables with oil, ¼ tsp salt and 1/8 tsp of pepper. Spread vegetables on a baking sheet and bake at 425 deg. For 30 minutes, turning after 15 minutes. Puree vegetables and broth in 2 batches until smooth, transfer to large pot. Bring to a simmer. Stir in brown sugar, nutmeg and remaining ¼ tsp salt and 1`/8 tsp pepper. Serve with sour dough This is the first recipe of this soup that I have seen that does not use either some milk or heavy cream. Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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| RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP INGREDIENTS 2 TBSP olive oil 1 lb Italian sausage of your choice, casing removed 1 medium onion, finely chopped 2 large carrots, finely diced 1 large potato, finely diced 2 cloves garlic, minced 2 bay leaves 2 (15 oz) cans cannelini or other white beans, drained and rinsed 8 c kale, stems removed and roughly chopped (about 2 bunches) 48 oz chicken stock black pepper, to taste Parmesan cheese, if desired croutons, if desired INSTRUCTIONS In a large pot, brown sausage in olive oil, stirring to break into small pieces. Add onion, carrots, potato, and bay leaves. Cook until vegetables begin to soften, stirring occasionally. Add garlic and beans, and cook a few more minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with pepper, and cover with lid. Bring soup to a boil, and then simmer for about 45 min. If soup is too thick, add more chicken broth. Ladle soup into bowls and top with shredded Parmesan and croutons, if desired. INSTRUCTIONS FOR ELECTRIC PRESSURE COOKER Using saute setting, add olive oil and then sausage. Crumble and brown sausage.. Add onion, carrots, potato, garlic, and bay leaves. Cook until vegetables begin to soften, stirring occasionally. Add kale and stir until kale becomes slightly wilted. Add chicken stock and pepper. Add beans and stir. Secure lid, close vent, and set time for 10 min. At the end of cooking time, natural release for 5 min and then quck release. If soup is too thick, add more chicken broth. Ladle soup into bowls and top with shredded Parmesan and croutons, if desired. |
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| Now that looks great. Thanks Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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