How to prepare all vereities of soups?please write recipes?

What kind of soups do u wanna make?? Veg or non veg??


well there can be hundreds and thousands of variety's of soups...


u can check them out yourself in the below links





http://www.indobase.com/recipes/category鈥?/a>





http://www.cookingcache.com/cat/soup_rec鈥?/a>





http://www.iloveindia.com/nutrition/reci鈥?/a>





Hope that was useful to u...


Good luck..!!!!!!!!!How to prepare all vereities of soups?please write recipes?
2 1/2 c Wide egg noodles


12 c Chicken broth


1 1/2 t Salt


1 t Poultry seasoning


1 c Chopped celery


1 c Chopped onion


1/3 c Corn starch


1/4 c Water


3 c Diced cooked chicken





Cook noodles as directed. Drain, rinse under cold water.





In a large saucepan, combine broth, salt and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover and simmer 15 minutes.





In a small bowl, mix cornstarch and water together until completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, heat through.How to prepare all vereities of soups?please write recipes?
TOMATO %26amp; BASIL SOUP





6 chopped shallots


2 chopped cloves of garlic


1 tblsp plain flour


2 lbs chopped peeled tomatoes


2 pints chicken/veg stock


2 tblsp chopped basil


2 tblsp tomato puree





1. Peel and roughly chop shallots and garlic


2. Cover tomatoes with boiling water to loosen skins, leave for a couple of minutes, slip the skins off and rougly chop


3. Roughly chop the basil.





4. Heat 2 tsblsps olive oil and gently fry the onions and garlic until soft but not coloured.


5. Add the flour and mix well. Cook for another minute or so.


6. Slowly add the stock and bring to the boil, stirring all the while until the soup slightly thickens


7. Add the tomato puree and basil and stir well


8. Add the chopped tomatoes and bring to the boil.


9. Simmer for 20 minutes and then blend until smooth


10. Add salt and pepper to taste and serve with hot bread.





Yum yum
Soup:





KHARCHO (from Kazakhstan)





Ingredients:





2 tablespoons of vegetable oil


1 kg of mutton short ribs


4 quarts cold water


4 table spoons of tomato paste


5-6 chopped onion


2-3 Pisces of red chilles


1/2 tablespoon of salt


1/4 tablespoon of black pepper


1/4 tablespoon of haldi (turmeric powder)


2 tablespoons of garlic paste


2 bay leaves


1 cup thinly sliced carrots


1/2 cup of rice


Chopped fresh coriander leaves





Heat the oil in a large skillet over medium heat and put red chillies in it. wait until they become black.





Put the carrot and cook until semi browned on both sides,





Add onion cook until semi browned about 3 minutes .





Add haldi, black pepper and salt, stire for two minutes.





Put mutton and stire for five minutes.





Add other ingredients except coriander leaves.





Add water as much as needed and boil for two hours on slow flame.





Put coriander leaves , close the flame and serve after 15 minutes.
2 tablespoons vegetable oil (if using chuck roast)


2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*


4 quarts cold water


1 (28-ounce) can diced tomatoes


1 1/2 cups chopped onion


3 tablespoons dried parsley


2 tablespoons beef bouillon granules


1 tablespoon dried Italian seasoning





***1/2 tablespoon salt


***1/4 tablespoon black pepper


***1/4 tablespoon garlic powder


******mixed together as a seasoning******





1 tablespoon seasoned salt, plus extra for seasoning


1 tablespoon Worcestershire sauce


1 teaspoon celery salt


1 teaspoon garlic powder


1/2 teaspoon freshly ground black pepper, plus extra for seasoning


2 bay leaves


1 cup thinly sliced carrots


1 cup diced celery


1 cup sliced green beans, fresh or canned


1 cup frozen black-eyed peas


1 cup frozen butter beans


1 cup cut okra, fresh or frozen


1 cup corn kernels, fresh or canned


1 cup diced potatoes


1/2 cup uncooked elbow macaroni


Chopped fresh parsley leaves





If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).


Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, salt/pepper/ garlic seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients. Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley. To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface鈥攊t will pick up a lot of the fat.





*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.
why don't u try knorr soups?? thr r delicious..n u don't hv to take the trouble to cook them , they r available in different varieties...n believe me..they r yummy!!