Soup!

Discussion in 'Teacher Time Out' started by ECE ABC, Sep 25, 2014.

  1. ECE ABC

    ECE ABC Comrade

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    Sep 25, 2014

    I Love Soup!

    This time of year I love to make soup :)

    Just wondering what some of your favorites are?

    Tonight I am making broccoli & cheddar. I also love homemade chicken soup..especially when I am not feeling well.

    I have to say new england clam chowder is my all time favorite!!!!!! And any type of seafood bisque as well.
     
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  3. DizneeTeachR

    DizneeTeachR Virtuoso

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    Sep 25, 2014

    I make my own chicken stock & freeze it. I use roaster chickens.
    Potato soup..I make a crock pot that is thinner than the one I make on the stove.
    Broccoli cheddar is that homemade?? Will you share recipe???
     
  4. ECE ABC

    ECE ABC Comrade

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    Sep 25, 2014

    This is the recipe :)


    1 (10 ounce) package frozen broccoli
    2 1/2 cups milk
    2 1/2 cups cubed cheddar cheese
    1/3 cup all-purpose flour
    1 cup heavy cream
    1 cube chicken bouillon
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper


    ****I like to add a cup of shredded carrots in my broccoli & cheddar soup:p


    DIRECTIONS

    Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.

    In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.


    Serves 6
     
  5. DizneeTeachR

    DizneeTeachR Virtuoso

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    Sep 25, 2014

    Thanks... sounds easy enough & everyone in this house likes broccoli!!
     
  6. DizneeTeachR

    DizneeTeachR Virtuoso

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    Sep 25, 2014

    Joe's Crockpot Potato Soup
    User Rating (4 Reviews) Write a Review
    By Diana Rattray, About.com


    Scroll down to see more potato soup recipes.
    Ingredients:
    • 8 large potatoes, cubed
    • 1 cup chopped onion
    • 2 tablespoons butter or margarine
    • 2 chicken bouillon cubes
    • 2 tablespoons dry parsley flakes
    • 6 cup water
    • 2 cup milk
    • 1/2 cup flour, mixed with water
    Preparation:
    Place potatoes, onions, butter, bouillon, parsley, and water in the slow cooker/Crock Pot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup thickens, it is ready to serve.
    Note: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk.
    Serves 6 to 8.

    I don't put onion, but do use minced garlic!!!
     
  7. ECE ABC

    ECE ABC Comrade

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    Sep 25, 2014

    :) Ohh I was just going to ask for the potato soup recipe..sounds so good..thank you!
     
  8. ECE ABC

    ECE ABC Comrade

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    Sep 25, 2014

    Not an onion gal either ;)
     
  9. kcjo13

    kcjo13 Phenom

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    Sep 25, 2014

    My favorite is French onion. I also like baked potato soup.
     
  10. MikeTeachesMath

    MikeTeachesMath Devotee

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    Sep 25, 2014

    Lobster bisque is my favorite. I also love cream of broccoli and chicken noodle.

    On a side note, I never eat soup from cans. I always make it myself. It's just not worth it to buy the cans when I could spend a little more time cooking and get a much much much better soup.
     
  11. DizneeTeachR

    DizneeTeachR Virtuoso

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    Sep 25, 2014

    We have some on hand to go to for something quick otherwise I make it!!!
     
  12. DizneeTeachR

    DizneeTeachR Virtuoso

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    Sep 25, 2014

    We put ham in ours & garlic & at the end some shredded cheese.
     
  13. ECE ABC

    ECE ABC Comrade

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    Sep 25, 2014

    I have a few cans of Progresso soups for when I am not feeling well or come home late and need a quick hot meal :)
     
  14. ECE ABC

    ECE ABC Comrade

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    Sep 25, 2014


    Ohhhh that's even better.......ham, garlic AND cheese that sounds amazing! I guess this will be the next soup recipe to try, thanks again:love:
     
  15. smalltowngal

    smalltowngal Multitudinous

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    Sep 25, 2014

    Oh, I LOVE me some soup!! My favs are baked potato, broccoli cheese, and tomato basil. Thanks for the recipes! Definitely going to make some of these.
     
  16. ECE ABC

    ECE ABC Comrade

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    Sep 25, 2014

    SEAFOOD BISQUE


    1 (6 1/2 oz.) can minced clams
    1 (4 1/2 oz.) can tiny shrimp
    1 (7 1/2 oz.) can crabmeat or 8 oz. imitation crab
    1/4 c. butter
    1 1/2 c. chopped onion
    3 lg. potatoes, peeled & diced
    1 (10 1/2 oz.) can condensed cream of celery soup **plus soup can full of milk
    1 1/2 c. milk
    2 c. boiling water
    1/4 tsp. curry
    2 c. cream (light or heavy or mixture)
    3 tbsp. cornstarch
    Salt & pepper to taste
    Sherry (opt.)



    Drain clams, shrimp and crabmeat; reserve liquids.

    In a large pot or kettle add butter, onions and potatoes then saute; stirring frequently, approximately 10 minutes.

    Add soup with milk, additional milk, boiling water, reserved liquids and curry. Cover and simmer for 25 minutes over low heat.

    Add clams, shrimp and crabmeat; cook 5 minutes. Mix cream and cornstarch together; add to bisque stirring constantly over medium heat, until just at boiling point. DO NOT BOIL!

    Season to taste. Lower heat and cook 5 minutes longer. May be made ahead and reheated gently.


    Makes 10 to 12 servings.
     
  17. ECE ABC

    ECE ABC Comrade

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    Sep 25, 2014

    EASY Crab Bisque

    1 (10 3/4-ounce) can cream of celery soup
    1 (10 3/4-ounce) can cream of mushroom soup
    1/4 cup milk
    1/4 cup half-and-half
    1/2 pound crab meat, picked free of shells
    1/4 cup dry sherry

    Using a heavy saucepan, combine all of the ingredients and bring to a boil. Reduce the heat and allow to simmer for 5 minutes.

    Serve with your favorite crackers.
     
  18. ECE ABC

    ECE ABC Comrade

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    Sep 25, 2014


    CHICKEN TORTELLINI SOUP


    7 oz. pkg. cheese tortellini
    9 oz. pkg. frozen cut broccoli, thawed
    6 1/2 cups of water
    3 (10 3/4 oz.) cans condensed chicken broth
    1 can cream of chicken soup (optional)
    2 c. cubed, cooked chicken
    1 c. chopped onions
    1 c. sliced carrots
    2 garlic cloves, minced
    1/2 tsp. basil
    1/2 tsp. oregano



    In large pot or Dutch oven, combine water, chicken broth, chicken, onions, carrots, garlic, basil and oregano.

    Bring to boil; add tortellini. Simmer uncovered 30 minutes.

    Add broccoli. Simmer 5 to 10 minutes until broccoli is tender.

    Serve with Parmesan cheese, if desired. 10 (1 1/2 cup) servings.
     
  19. scmom

    scmom Enthusiast

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  20. Ms. I

    Ms. I Maven

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    Sep 26, 2014

    I've never made my own soup, but I do love:

    - New England Clam Chowder (not Manhattan-style)...it's a shame restaurants only serve it on Fridays!

    - Cream of Mushroom

    - French Onion...at times
     
  21. DizneeTeachR

    DizneeTeachR Virtuoso

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    Sep 26, 2014

    You'll have to let me know how it is....

    My neighbor when she makes her soup (a different recipe) uses instant potatoes to thicken hers....

    We are using our roaster chickens & making some stock as we speak!!!
     
  22. kinderkids

    kinderkids Virtuoso

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    Sep 26, 2014

    These all sound so good!! I love making soup! When I make a big ham, I love making pea soup. Another favorite is my vegetable and beef barley soup. My family loves chicken and dumpling soup.
     
  23. TeacherNY

    TeacherNY Phenom

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    Sep 26, 2014

    I make chicken soup sometimes but not really my favorite. I like soups with beans and pasta and vegetable in a broth but nothing too creamy. I made a French Onion soup in crockpot once and it came out really good. I won't touch any soup with seafood. I attempted to try a lobster bisque and I almost gagged but I managed to keep it together for the sake of propriety :lol:
     
  24. ECE ABC

    ECE ABC Comrade

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    Sep 26, 2014

    My mother makes these, always enjoyed them growing up...they are so good especially the split pea soup w/ham----yummmmm:p


     
  25. ECE ABC

    ECE ABC Comrade

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    Sep 27, 2014

    Made the tortellini soup for dinner tonight:D
     
  26. MrsC

    MrsC Multitudinous

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    Sep 28, 2014

    My basic soup recipe is very simple: a litre of no-salt chicken or veggie broth, veggies and seasonings. I simmer all until the veggies are tender, then "whiz" with my hand-held blender.

    My favs: cauliflower with curry; carrot and apple with ginger; butternut squash with curry, cumin and garam masala.
     
  27. ~mrs.m~

    ~mrs.m~ Comrade

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    Sep 28, 2014

    Here is our favorite soup. We use a crock pot for it. We live in Texas and my husband likes spicy food. This is one I can eat just fine too.

    Family Chicken Tortilla Soup

    1 + rotisserie chicken, deboned
    1 med. onion, chopped (I browned the onion in a little olive oil and then added the minced garlic right at the end, then put it into the crock pot)
    1 tsp minced garlic from a jar
    1 15 oz can whole peeled tomatoes, smashed (then I cut them up with a knife and fork as I do not like large chunks of tomato)
    1 10 oz. can of enchilada sauce, I used red but you can use green too
    1 small can of chopped green chilies
    1 32 oz container of organic reduced sodium chicken broth
    1 1/2 tsp chili powder
    1 1/2 tsp cumin
    1 tsp salt
    1/4 tsp pepper
    frozen corn, about 10 oz of a 16 oz bag (can use canned too)
    1 bay leaf (fish it out at the end)
    Dried cilantro, 1 tsp

    Crock pot high 3-4 hours or low 8-10 hours.
    Serve with cheese, avocado, tortilla pcs and possibly sour cream.
    To make the tortilla pieces, brush both sides of a corn tortilla with oil, slice into thin lengths and bake at 400 for 10 to 15 minutes. They should be a slight brown but not too dark.

    This completely filled the smaller crockpot.

    Update: tried 3/4 of a Serrano pepper chopped small, but discarded all the seeds first. Did not make it really spicy... Could have added more. Further update: now we out the whole Serrano pepper in but it is chopped small. Love this pepper but we discovered it makes us cough when we cut it. When it is cooked, it is not that strong. I also have come to like putting the already cooked chicken in later in the cooking process. Then it does not cook too much.
     
  28. chebrutta

    chebrutta Enthusiast

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    Sep 28, 2014

    Soup is my favorite! I can't wait for it to cool down so I can make big pots every week!

    My favs are:
    - Italian Wedding
    - Butternut Cider Bisque
    - Lentil and Sausage
    - Tomato Basil Bisque
    - New England Clam Chowder
    - Bahamian Conch Chowder
     
  29. ECE ABC

    ECE ABC Comrade

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    Sep 28, 2014



    Yes, same for me. I love soup! Can you share some of those recipes? Pleeeeeease:haha:


    I've never made Italian Wedding Soup from scratch..i have a couple of cans of Progresso Soup in my pantry and one is Italian Wedding Soup..its so good...along with New England Clam Chowder with tiny oyster crackers is delicious as well:p
     
  30. MrsC

    MrsC Multitudinous

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    Sep 28, 2014

    This just showed up in my Facebook feed. I need to give it a try!

    Roasted Cauliflower Soup

    2 heads of cauliflower, cut into florets;
    3 garlic cloves, minced;
    2 shallots, minced;
    3 cups chicken stock;
    1 cup water;
    1 bay leaf;
    1 tsp. dried thyme;
    2 cups full-fat coconut milk;
    4 cooked bacon slices; cut into pieces; (optional)
    1 tbsp. olive oil or ghee;
    Fresh parsley for garnishing;
    Sea salt and black pepper to taste;

    Preheat your oven to 425 F.
    In a large bowl, combine the cauliflower, garlic, shallots, and olive oil.
    Spread the cauliflower mixture on a roasting pan.
    Place the roasting pan in the oven and roast for 30 minutes.
    Transfer the cauliflower to a large saucepan and add the chicken stock and water.
    Add the thyme and the bay leaf, and bring to a boil over a medium-high heat.
    Cover the saucepan. Lower the heat and let it simmer for 30 minutes.
    Remove the bay leaf.
    Puree the soup using an immersion blender or a blender.
    Stir in the coconut milk and season to taste with sea salt and freshly cracked black pepper.
    Top each bowl with crispy bacon, if desired, and sprinkle with fresh parsley. Serve warm.
     
  31. ECE ABC

    ECE ABC Comrade

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    Sep 28, 2014



    Thank you.....this sounds so good:)
     
  32. ECE ABC

    ECE ABC Comrade

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    Thank you.....love cauliflower!!!!!!
     
  33. ECE ABC

    ECE ABC Comrade

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    Sep 28, 2014



    LOW FAT CREAM OF CHICKEN & MUSHROOM SOUP

    1 c. chicken
    1 c. mushrooms, chopped
    1/4 c. celery, chopped
    1/4 c. onion, chopped
    2 tbsp. cornstarch
    5 c. chicken stock
    1 c. skim milk


    Cook chicken until tender. Remove meat from bone and cut into bite-size pieces. Saute celery, onions and mushrooms in 1/4 cup stock. Whisk cornstarch into cool chicken stock. Add milk, chicken and vegetables. Heat, stirring constantly, until thick and creamy. Serve !
     
  34. TeacherNY

    TeacherNY Phenom

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    I have a pumpkin soup recipe that I want to try. Haven't gotten around to it. This one restaurant in my area makes the best butternut squash soup in the fall. I just have to get there in the next few months!
     
  35. Grammy Teacher

    Grammy Teacher Virtuoso

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    Sep 29, 2014

    I make creamy potato/ham soup, chicken noodle, beef vegetable, and split pea/ham soups. They are all so delicious. For the split pea and ham, I buy a meaty ham shank and make it in the crock pot.
     
  36. TeacherGroupie

    TeacherGroupie Moderator

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    Sep 30, 2014

    In my household, soup recipes are advisory. Soup is pretty much less a recipe than it is a procedure: this and that can be varied and, while the resulting flavor changes, as long as the procedure still works for the method of cooking, one is pretty well guaranteed an edible result. Either a fish chowder or a chunky vegetable soup can be repurposed with ham or smoked sausage, for example.
     
  37. panelbewildered

    panelbewildered New Member

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    Oct 2, 2014

    I love clam chowder soup, I enjoy this hearty, simple soup with crusty bread, a tossed green salad, and a crisp sauvignon blanc. :)
     
  38. ECE ABC

    ECE ABC Comrade

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    Oct 19, 2014

    I just made this today..its the fastest and easiest way I have ever made broccoli & cheddar soup...EVER!



    BROCCOLI & CHEDDAR SOUP

    2 cans of Campbells cheddar soup
    2 cans of milk (soup cans)
    1 bag of chopped frozen broccoli
    1 cup of shredded carrots (optional)


    **bring cheese soup and milk to a boil..it gets thick..then add frozen broccoli & carrots, let it boil again..so good!

    **salt & pepper to taste.
     
  39. Ms. I

    Ms. I Maven

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    Oct 19, 2014

    I was at Paul Martin's American Grill today & I was so tempted to try their wild mushroom soup, but I didn't. It's made using 6 types of mushrooms...next time!
     
  40. ECE ABC

    ECE ABC Comrade

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    Yumm i LOVE mushrooms! I would have tried it :) I especially love mushrooms on pizza and stuffed mushrooms!!
     
  41. brigidy

    brigidy Comrade

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    Oct 19, 2014

    My favorite is taco soup. I make it at least once a week during the winter...very good!
     

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