Soup Recipe?

I'm looking for a soup with mushrooms, dill and dijon. Does anyone have any ideas where to find one? Thanks.Soup Recipe?
That was fun - took me a while to find this!





http://www.vegetariantimes.com/recipes/7鈥?/a>Soup Recipe?
Try google--Meanwhile, try this soup, It's my favorite.





Coconut Soup Recipes courtesy Paula Deen, 2007








4 cups chicken broth


1 lemongrass stalk, cut into 1-inch pieces and crushed


4 fresh kaffir lime leaves, torn in 1/2


1 (3-inch) piece fresh ginger, thinly sliced


1 pound, boneless, skinless chicken, cut into thin strips


1 (8-ounce) can straw mushrooms, drained and rinsed


4 small green Thai chiles, sliced very thin


4 tablespoons fish sauce


2 tablespoons sugar


1 (13-ounce) can coconut milk


1/4 cup freshly squeezed lime juice


1/4 cup fresh chopped cilantro leaves


Salt and freshly ground black pepper





In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.








Recipe Summary


Difficulty: Easy


Prep Time: 5 minutes


Cook Time: 20 minutes


Yield: 4 servings
1 1/2 pounds boneless, skinless chicken meat


1/2 pound uncooked spaghetti


4 cloves garlic


1/4 cup chopped onion


salt to taste


12 cups water


3 tablespoons olive oil





DIRECTIONS


In a large pot, bring the water to a boil. Add the salt and olive oil.


Chop up the chicken, and add it with the onion and garlic to the pot.


Break the spaghetti into small pieces, no longer than half the size of your pinkie; add to the pot. Stir. Let simmer over medium heat for 30 to 45 minutes.





***or***


1/4 cup non-fat powdered milk


1/8 cup cornstarch


1/16 cup instant chicken bouillon


1/4 tablespoon dried onion flakes


1/4 teaspoon italian seasoning


1 1/4 cups cold water


2 cups tomato sauce





Not the one? See other Tomato Soup (Using Soup or Sauce Mix) Recipes


%26lt; 15 mins Soups


Combine first 5 ingredients (milk through italian seasoning). Measure out 1/3 cup (or use 1/3 cup recipe #243518).


Combine 1/3 cup mix with cold water.


Cook and stir on stove top or in microwave until thickened. Add tomato sauce and heat through.


Serve hot.





or


tomato soup


5 slices Italian bread, crusts removed and cut into 1 (1/2-inch thick slices)


4 tablespoons olive oil (plus extra for drizzling)


1/2 cup onions, diced


5 garlic cloves, crushed and coarsely chopped


1/4 teaspoon red pepper flakes, crushed


4 pepperoncini peppers, chopped


16 plum tomatoes, skinned, seeded and cut into 1/2 (about 4 cups)


4 cups beef stock or beef broth


12 leaves fresh basil, torn into 1 (leaves)


1/2 cup gorgonzola, crumbled (optional)





Not the one? See other Tomato and Bread Soup Recipes


Lunch/Snacks


%26lt; 4 hours Lunch/Snacks


Low Protein Lunch/Snacks


Italian Lunch/Snacks


Preheat oven to 350掳F degrees, place bread cubes on baking sheet and toast until edges are lightly brown, about 8-10 minutes.


Heat olive oil in a 5 quart pot over medium heat, add onions and cook for 3-4 min or until they begin to soften.


Add the garlic and crushed red pepper and continue to cook, stirring, for an additional 5 minutes or until the garlic becomes golden.


Add pepperoncini, tomatoes, beef stock and toasted bread and bring to a boil.


Reduce to a simmer, add basil and cook, covered, 30-40 minutes stirring occasionally.


Season to taste with salt and pepper. Ladle into soup bowls and drizzle with olive oil, garnish with crumbled Gorgonzola.


ADVERTISEMENTINGREDIENTS


1 pound ground chicken breast


1/2 teaspoon ground black pepper


1/2 teaspoon salt


5/8 cup Italian seasoned bread crumbs


1 egg, beaten


1 tablespoon vegetable oil


1 cup chopped onion


1 1/2 teaspoons minced garlic


4 cups water


1 (32 ounce) container chicken broth


1 1/2 cups sliced carrots


1 1/2 cups chopped celery


1 1/2 cups sliced parsnip


1/2 teaspoon salt


1/2 teaspoon ground black pepper


2 bay leaves








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DIRECTIONS


Turn cold water on in sink to fine stream. Using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. Shape into small meatballs, wetting hands as necessary. Place on a greased cookie sheet.


Bake at 400 degrees F (205 degrees C) for approximately 15 minutes. Drain on paper towels.


Meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. Add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. Bring to a boil. Reduce heat, and simmer about 15 to 20 minutes. Add meatballs after 10 minutes.








or











4 cups chicken broth


1 lemongrass stalk, cut into 1-inch pieces and crushed


4 fresh kaffir lime leaves, torn in 1/2


1 (3-inch) piece fresh ginger, thinly sliced


1 pound, boneless, skinless chicken, cut into thin strips


1 (8-ounce) can straw mushrooms, drained and rinsed


4 small green Thai chiles, sliced very thin


4 tablespoons fish sauce


2 tablespoons sugar


1 (13-ounce) can coconut milk


1/4 cup freshly squeezed lime juice


1/4 cup fresh chopped cilantro leaves


Salt and freshly ground black pepper





In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.








Recipe Summary


Difficulty: Easy


Prep Time: 5 minutes


Cook Time: 20 minutes


Yield: 4 servings