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What is your favorite soup recipe?
Since Fall is here and the cooler weather will be setting in soon, what is your favorite soup to warm up with?

Mine is Loaded baked potato soup.

But Leek and potato soup is becoming a favorite too
"Some people have a way with words. Others...oh...not have way." - Steve Martin
Homemade chicken noodle. I love to make that stuff. Also, I have a good recipe for a sausage & potato soup. This will be a good thread to revisit as soup season progresses.  (Progresso?)
Plaza III Steak Soup. I make it with ground venison. Most excellent.

Do foodies amuse you?
You are the wind beneath my wings, otherwise known as turbulence.
I'm stuck in the 1960's when I learned how to make vegetable beef soup. I started out baking cornbread to go with it. Over the years I've gone on to having it over brown rice with no bread. 

I know it's not soup, but it's eaten the same way. Red beans and rice. And cornbread. Love it.

If I don't answer when you talk to me or about me, that's likely because I have you on ignore.  Try to PM me. It won't let you PM me if I have you on ignore. There are other people, not members, who peruse this site. I want THEM to know why I don't reply to everyone who talks to or about me.
(10-01-2016, 09:55 PM)Riverdrifter Wrote: Plaza III Steak Soup. I make it with ground venison. Most excellent.

Do foodies amuse you?


"Some people have a way with words. Others...oh...not have way." - Steve Martin
[-] The following 1 user Likes Gern Blanston's post:
  • rockchalker52
I made a really good soup last night.

First, I made some shiitake mushroom broth - dried shiitakes from the Merc, some water, and 30 minutes at high pressure in the pressure cooker.
Then, saute some onions, carrots and cabbage until the onions are translucent and the fumes don't sting your eyes, add some garlic and saute for a minute, then add a can of chickpeas, drained and rinsed, and 2 cups of the mushroom broth, bring to a boil, turn down and simmer for 20-30 minutes, covered.  Turn off heat, take off lid, and wait until it's not boiling, then add 1-2 tsp of miso and blend thoroughly.

Serve, adding freshly ground black pepper to taste.

1 cup of chickpeas and 2 cups of broth makes 2 decent servings of the soup.

It's really good, and the interesting thing is that the broth, once cooked into the soup, doesn't take like shiitakes, it just tastes rich and flavorful. I used about an ounce of the mushrooms, and soaked them in cold water for 5-10 minutes before making the broth.
jafs, do you use your pressure cooker often?  Your soup recipe sounds tasty.
Hey, rc - thanks  Smile

I use it all the time, and absolutely love it!  It's great for making stocks, stews, soups, and just cooking beans.  Stuff cooks a lot faster with it, and flavors get concentrated nicely.  One time I cooked some black beans with just water and garlic, and then added a little soy sauce while serving, and it was remarkably tasty.

A tip for the miso I forgot to mention - if you dissolve it in some water first, stirring it in, it will blend more evenly and thoroughly in the soup.
Lentil soup never gets it's due.  It may not be my favorite, but I do like it from time to time, yet it's never at the top of anyone's list.
Ask not what your country can do for you but what you can do for your country.  

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