Artichoke Soup
* 2 cans artichoke hearts, chopped
* 1 bunch green onions, chopped
* 1 stalk of celery, chopped
* 2 cloves garlic, chopped
* 1 qt. chicken broth
* 1 cup half and half
* butter
* season to taste
* Saute green onions, celery, and garlic in 2 tab. butter. Add seasonings and broth. Simmer 15 to 20 minutes.
* Add artichoke hearts and simmer 10 minutes.
* Add half and half and mix well. Simmer 5 to 10 more minutes and the soup is ready!Anyone have a recipe for artichoke florentine soup?
INGREDIENTS
4 whole artichokes
2 cups water
2 cups chicken stock
1/2 cup dry vermouth
1 potato, diced
1 small carrot, diced
1 onion, chopped
1 small stalk celery, diced
2 cloves garlic, minced
2 bay leaves
1/2 teaspoon dried marjoram
1 cup heavy whipping cream
4 tablespoons grated Romano cheese
salt to taste
ground black pepper to taste
DIRECTIONS
Steam the artichokes in 2 cups water until tender (about 45 minutes) and reserve the liquid afterwards. Allow the artichokes to cool.
Scrape the flesh from the bottom third of each leaf and place in medium soup pot along with the artichoke liquid.
Remove fuzzy choke from each artichoke bottom and discard.
Coarsely dice the artichoke bottoms and place in the soup pot. Next add chicken stock, vermouth, potato, carrot, onion, celery, garlic, bay leaves, and marjoram. Simmer until the vegetables are very tender and the liquid is reduced by 1/3, about 45 minutes.
Next puree the soup in a blender and return to the pot.
Add the cream and the cheese and heat through but don't boil. Add salt and pepper to taste. Serve with croutons on top.
Friday, January 8, 2010
I am looking for a recipe for egg drop soup... I know how to make the dark soup, but not the yellow?
Anyone know that one?I am looking for a recipe for egg drop soup... I know how to make the dark soup, but not the yellow?
Here's a hint for you. Before beating the eggs in a cup or what have you, add a little oil to them, rather than anything watery. For some reason, this produces much finer threads of egg.in the soup. If you use toasted sesame oil, this will add a very Chinese flavor to your soup.
And you need to be really stirring that soup around and around while simultaneously pouring the egg in in a fine stream. If you're using a paper cup or styrofoam cup to hold your egg, you can pinch the cup a little to try to make a pointy pouring spout.I am looking for a recipe for egg drop soup... I know how to make the dark soup, but not the yellow?
4 c Chicken broth
1/2 ts Salt
1/2 ts Sugar
1 Egg
1 ts Cornstarch
1 tb Water
* Water chestnuts (optional)
* Green Onions (optional)
PREPARATION: Add the salt and sugar to the broth. In a separate bowl, beat the egg until frothy. In a small cup, mix the cornstarch and water.
COOKING: Bring the broth to a boil over medium heat in a soup pot. Add the cornstarch mixture, and stir until slightly thickened. Remove from stove. add egg very, very slowly, frop by drop, stirring constantly.
OPTIONAL: If you wish add 2 minced water chestnuts, and/or one sliced green onion, including the white and green parts.
OR
1 egg
1/3 c. flour
1 tbsp. water
1 tbsp. chicken or beef seasoned stock base
6 c. boiling water
Beat egg with fork; add flour and 1 tablespoon water and continue beating until smooth. Dissolve seasoned stock base in the boiling water. Drop the egg mixture, in a thin stream, from a spoon into the boiling broth. Move spoon slowly back and forth for even distribution. Do not stir soup until egg is cooked. Makes 6 (1 cup) servings.
OR
Recipe Summary
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings
4 cups prepared chicken stock, plus 2 tablespoons
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
Salt and white pepper, to taste
Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately
Bring canned chicken broth to a gentle boil and slowly stir in two beaten eggs. Sometimes I lightly season it with just a little garlic powder. Sprinkle with chopped green onions to taste.
I never heard of the dark kind..I would add a small amount of soy sauce to it.
add an beaten egg
Just use some canned chicken broth. Drop and stir a raw egg in it while it's simmering. Stir with chopsticks or what ever in a circle. Put some chopped onion scallions on top to garnish.
That's the 5 minute version. You can use home made stock, add a little soy. What ever you like.
Here's a hint for you. Before beating the eggs in a cup or what have you, add a little oil to them, rather than anything watery. For some reason, this produces much finer threads of egg.in the soup. If you use toasted sesame oil, this will add a very Chinese flavor to your soup.
And you need to be really stirring that soup around and around while simultaneously pouring the egg in in a fine stream. If you're using a paper cup or styrofoam cup to hold your egg, you can pinch the cup a little to try to make a pointy pouring spout.I am looking for a recipe for egg drop soup... I know how to make the dark soup, but not the yellow?
4 c Chicken broth
1/2 ts Salt
1/2 ts Sugar
1 Egg
1 ts Cornstarch
1 tb Water
* Water chestnuts (optional)
* Green Onions (optional)
PREPARATION: Add the salt and sugar to the broth. In a separate bowl, beat the egg until frothy. In a small cup, mix the cornstarch and water.
COOKING: Bring the broth to a boil over medium heat in a soup pot. Add the cornstarch mixture, and stir until slightly thickened. Remove from stove. add egg very, very slowly, frop by drop, stirring constantly.
OPTIONAL: If you wish add 2 minced water chestnuts, and/or one sliced green onion, including the white and green parts.
OR
1 egg
1/3 c. flour
1 tbsp. water
1 tbsp. chicken or beef seasoned stock base
6 c. boiling water
Beat egg with fork; add flour and 1 tablespoon water and continue beating until smooth. Dissolve seasoned stock base in the boiling water. Drop the egg mixture, in a thin stream, from a spoon into the boiling broth. Move spoon slowly back and forth for even distribution. Do not stir soup until egg is cooked. Makes 6 (1 cup) servings.
OR
Recipe Summary
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings
4 cups prepared chicken stock, plus 2 tablespoons
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
Salt and white pepper, to taste
Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately
Bring canned chicken broth to a gentle boil and slowly stir in two beaten eggs. Sometimes I lightly season it with just a little garlic powder. Sprinkle with chopped green onions to taste.
I never heard of the dark kind..I would add a small amount of soy sauce to it.
add an beaten egg
Just use some canned chicken broth. Drop and stir a raw egg in it while it's simmering. Stir with chopsticks or what ever in a circle. Put some chopped onion scallions on top to garnish.
That's the 5 minute version. You can use home made stock, add a little soy. What ever you like.
What is everyone's favorite soup with detached recipe please?
Mine is baked potato soup
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
PREPARATION:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.What is everyone's favorite soup with detached recipe please?
Minestrone!What is everyone's favorite soup with detached recipe please?
My favorite vegetable soup:
Yields. Feeds an army of people, at least 20 generous servings
Easy to make
Easy on the budget
I have made many varieties of vegetable soup for 40 years, this
one has the best taste and is the most easy on the budget. have quit making the other varieties. A good combination if I say so myself. Of course, one can add other vegetables as desired.
I use my food processor to chop the onion, celery, and cabbage if I am in a hurry, tastes just as good.
1cup water
1 1/2 lbs. lean ground beef
1 bay leaf
1 Large white onion, medium dice
1 box natural beef broth (already liquid, not dried(found beside canned broth)
3 Stalks of celery, diced fine
Some of the light celery leaves on the stalk, remove before serving
1/2 head of cabbage (medium size), coarsely chopped
2 10 oz boxes of frozen mixed vegetable (with no lima beans),
In my area he brand that has this is BirdsEye, probably more metropolitan areas has many brands.
1 can corn
3 medium sized idaho potatoes, peeled, medium diced
2 15 oz cans petite diced tomatoes, original (plain)
24 oz. V8 (regular or low sodium)
In a large stock pot, on med. high heat, put 1 cup of water , add beef, onion, and bay leaf. Bring this to a boil, stirring often to break up the ground beef. When this is cooked and light colored, drain most of liquid from mixture. REMOVE BAY LEAF, NOW
Then add: the beef broth, cabbage, celery, and celery leaves and bring back to boil on med high heat then reduce heat to med boil until cabbage is tender.
Then add the mixed vegetables, potatoes, corn, tomatoes, and V8. On medium high heat bring back to low boil. Then reduce heat to a lively simmer.
Cook at a low to medium simmer with lid on for at least 45 min.
Seasonsings: Taste when about done. Add salt about 1/2 tsp. at a time until the right saltiness. Pepper: Add 1/4 tsp. at a time until desired taste is reached.
Refrigerate leftovers. This soup is even better the next few days. Just reheat and enjoy! God Bless you!
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
PREPARATION:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.What is everyone's favorite soup with detached recipe please?
Minestrone!What is everyone's favorite soup with detached recipe please?
My favorite vegetable soup:
Yields. Feeds an army of people, at least 20 generous servings
Easy to make
Easy on the budget
I have made many varieties of vegetable soup for 40 years, this
one has the best taste and is the most easy on the budget. have quit making the other varieties. A good combination if I say so myself. Of course, one can add other vegetables as desired.
I use my food processor to chop the onion, celery, and cabbage if I am in a hurry, tastes just as good.
1cup water
1 1/2 lbs. lean ground beef
1 bay leaf
1 Large white onion, medium dice
1 box natural beef broth (already liquid, not dried(found beside canned broth)
3 Stalks of celery, diced fine
Some of the light celery leaves on the stalk, remove before serving
1/2 head of cabbage (medium size), coarsely chopped
2 10 oz boxes of frozen mixed vegetable (with no lima beans),
In my area he brand that has this is BirdsEye, probably more metropolitan areas has many brands.
1 can corn
3 medium sized idaho potatoes, peeled, medium diced
2 15 oz cans petite diced tomatoes, original (plain)
24 oz. V8 (regular or low sodium)
In a large stock pot, on med. high heat, put 1 cup of water , add beef, onion, and bay leaf. Bring this to a boil, stirring often to break up the ground beef. When this is cooked and light colored, drain most of liquid from mixture. REMOVE BAY LEAF, NOW
Then add: the beef broth, cabbage, celery, and celery leaves and bring back to boil on med high heat then reduce heat to med boil until cabbage is tender.
Then add the mixed vegetables, potatoes, corn, tomatoes, and V8. On medium high heat bring back to low boil. Then reduce heat to a lively simmer.
Cook at a low to medium simmer with lid on for at least 45 min.
Seasonsings: Taste when about done. Add salt about 1/2 tsp. at a time until the right saltiness. Pepper: Add 1/4 tsp. at a time until desired taste is reached.
Refrigerate leftovers. This soup is even better the next few days. Just reheat and enjoy! God Bless you!
Does anyone have a good soup recipe for barley?
PEA AND BARLEY SOUP
2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced onion
3 large cloves garlic, minced
1 teaspoon sugar
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon parsley flakes
1/4 teaspoon white pepper
dash thyme flakes
1/2 cup barley
6 cups water
1 cup carrots, diced
1/2 stalk celery, diced
Rinse split peas. Place in a soup pot with 6 cups water, chicken broth, seasonings, lemon juice, and sugar.
Boil one minute then reduce heat and simmer for about 1 to 1/2 hours or until peas are tender.
Meanwhile, combine the barley with 6 cups of water in a saucepan. Boil one minute, then reduce heat and simmer for 1 1-1/2 hours or until most of the water has been absorbed.
When the mixture has thickened, puree the peas in a blender or using a stick blender until smooth. Alternately, if you like, you may
Drain the barley mixture using a colander or cheesecloth and add to the split peas. Stir in chopped carrots and celery and simmer 15 to 30 minutes til the carrots are tender, stirring occasionally.
Remove from heat, cover, and allow sit at room temperature 15 minutes before serving.
Makes 6 servings.
OR
BEEF AND BARLEY SOUP
1 lb stew beef or hamburger
8 cups water
1 pkg beef bouilliion
14 oz can of tomates
1 cup celery (chopped fine)
1 cup carrots
1 cup onoin
1/2 cup barley
1/4 cup parsley
salt and pepper to taste
garlic to taste (optional)
Brown beef In 2 tbls oil. Add 8 cups waater to pot and boil, then simmer 1 1/2 hours. Take out meat and shred (with hamburger you don't need to brown in oil or shred).
Dissolve bouillion in 1/2 cup of water. Add vegEtables and bouillion to pot. Add Barley, parsley spices and meat.
Simmer until barley is cooked.
OR
TURKEY VEGETABLE BARLEY SOUP
1 turkey carcass
4 qt. water
12 peppercorns
2 bay leaves
1 lb. pkg frozen vegetable medley (peas, carrots, beans鈥?
1 lb. pkg frozen corn
1 cup barley
2 tsp. salt
陆 tsp. pepper
录 tsp. parsley flakes
pinch thyme
Bring turkey carcass to boil in large pot (4 quart) of water. Add peppercorn and bay leaves. Simmer for 2-1/2 hours skimming the scum that floats to the top. Add lost water.
Strain resultant broth. Pick meat off of the bones. Shred and return to broth. Add vegetables, corn, barley, salt, pepper, parsley, and thyme.
Bring to boil, then reduce to simmer for 45 minutes. Skim as required.
OR
POLISH BARLEY SOUP
3/4 c. pearl barley
8 c. soup stock
1/2 c. butter
2 onions, chopped
2 carrots, diced
1 turnip, diced (if unavailable, use a large potato)
1 leek, chopped
1/2 c. chopped celery
2/3 c. sliced mushrooms
1 tsp. salt
1/8 tsp. pepper
4 tbsp. sour cream
Simmer barley in 1 1/2 cups of stock until tender; add butter gradually. Boil chopped vegetables until tender in the remaining stock, then add the cooked barley and seasoning. When ready to serve, add a dollop of sour cream on top of each serving.
Serves 6.
You can make plain broth of some beef bones and small amount of soup or stew beef in 2 quarts water (cold). When done (about 1 hour), use the broth as stock and cut the meat in very small pieces and add to soup to have a good beef-barley soup.
OR
MUSHROOM %26amp; BARLEY SOUP
3 qt. water
2 pkgs. dried mushrooms
1 sm. onion
Soup greens
1 stalk celery
3 carrots
1 potato
1 tbsp. salt
3 tsp. barley
1/2 lb. dried Lima beans
Take 2 quarts water; add salt, cut up mushrooms, onion, celery, soup greens and barley. Cover and bring to a boil. Lower flame and allow to simmer.
In second pot, take 1 quart water, carrots, potato and Lima beans and cook until all ingredients are soft. Strain into first pot and cook slowly for an additional 15 minutes
JMDoes anyone have a good soup recipe for barley?
Creamy Porcini Barley Soup
Ingredients
1/2 cup pearl barley
4 1/2 cups mushroom broth or reduced-sodium chicken broth divided
1 ounce dried porcini mushrooms
2 cups boiling water
2 teaspoons butter
1 tablespoon extra-virgin olive
1 cup minced shallots (about 4 medium)
8 cups sliced white mushrooms (about 20 ounces)
2 stalks celery finely chopped
1 tablespoon minced fresh sage or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons all-purpose flour
1 cup dry-to-medium sherry
1/2 cup reduced-fat sour cream
1/4 cup minced fresh chives
Directions
Combine barley and 1 1/2 cups broth in a small saucepan. Bring to a boil over high heat; cover, reduce heat to low and simmer until the barley is tender, 30 to 35 minutes.
Meanwhile, combine porcinis and boiling water in a medium bowl and let soak until the mushrooms are soft, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour mushrooms and soaking liquid through it. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop.
Heat butter and oil in a Dutch oven over medium-high heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add white mushrooms and cook, stirring often, until they have released their juices and started to brown, 8 to 10 minutes. Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, scraping up any browned bits with a wooden spoon, until most of the sherry has evaporated, about 1 minute.
Add the soaking liquid and the remaining 3 cups broth, increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until the celery is tender and the soup has thickened, 18 to 22 minutes.
Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes. Stir in sour cream until incorporated. Garnish with chives.Does anyone have a good soup recipe for barley?
beef and barely soup .. veggie and barely soup
cook beef in a pot.. add veggies .. cook and soften add water or broth to cover and let simmer .. add barely later but becareful cuz a little goes along wayjabbawockeez mask
2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced onion
3 large cloves garlic, minced
1 teaspoon sugar
2 teaspoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon parsley flakes
1/4 teaspoon white pepper
dash thyme flakes
1/2 cup barley
6 cups water
1 cup carrots, diced
1/2 stalk celery, diced
Rinse split peas. Place in a soup pot with 6 cups water, chicken broth, seasonings, lemon juice, and sugar.
Boil one minute then reduce heat and simmer for about 1 to 1/2 hours or until peas are tender.
Meanwhile, combine the barley with 6 cups of water in a saucepan. Boil one minute, then reduce heat and simmer for 1 1-1/2 hours or until most of the water has been absorbed.
When the mixture has thickened, puree the peas in a blender or using a stick blender until smooth. Alternately, if you like, you may
Drain the barley mixture using a colander or cheesecloth and add to the split peas. Stir in chopped carrots and celery and simmer 15 to 30 minutes til the carrots are tender, stirring occasionally.
Remove from heat, cover, and allow sit at room temperature 15 minutes before serving.
Makes 6 servings.
OR
BEEF AND BARLEY SOUP
1 lb stew beef or hamburger
8 cups water
1 pkg beef bouilliion
14 oz can of tomates
1 cup celery (chopped fine)
1 cup carrots
1 cup onoin
1/2 cup barley
1/4 cup parsley
salt and pepper to taste
garlic to taste (optional)
Brown beef In 2 tbls oil. Add 8 cups waater to pot and boil, then simmer 1 1/2 hours. Take out meat and shred (with hamburger you don't need to brown in oil or shred).
Dissolve bouillion in 1/2 cup of water. Add vegEtables and bouillion to pot. Add Barley, parsley spices and meat.
Simmer until barley is cooked.
OR
TURKEY VEGETABLE BARLEY SOUP
1 turkey carcass
4 qt. water
12 peppercorns
2 bay leaves
1 lb. pkg frozen vegetable medley (peas, carrots, beans鈥?
1 lb. pkg frozen corn
1 cup barley
2 tsp. salt
陆 tsp. pepper
录 tsp. parsley flakes
pinch thyme
Bring turkey carcass to boil in large pot (4 quart) of water. Add peppercorn and bay leaves. Simmer for 2-1/2 hours skimming the scum that floats to the top. Add lost water.
Strain resultant broth. Pick meat off of the bones. Shred and return to broth. Add vegetables, corn, barley, salt, pepper, parsley, and thyme.
Bring to boil, then reduce to simmer for 45 minutes. Skim as required.
OR
POLISH BARLEY SOUP
3/4 c. pearl barley
8 c. soup stock
1/2 c. butter
2 onions, chopped
2 carrots, diced
1 turnip, diced (if unavailable, use a large potato)
1 leek, chopped
1/2 c. chopped celery
2/3 c. sliced mushrooms
1 tsp. salt
1/8 tsp. pepper
4 tbsp. sour cream
Simmer barley in 1 1/2 cups of stock until tender; add butter gradually. Boil chopped vegetables until tender in the remaining stock, then add the cooked barley and seasoning. When ready to serve, add a dollop of sour cream on top of each serving.
Serves 6.
You can make plain broth of some beef bones and small amount of soup or stew beef in 2 quarts water (cold). When done (about 1 hour), use the broth as stock and cut the meat in very small pieces and add to soup to have a good beef-barley soup.
OR
MUSHROOM %26amp; BARLEY SOUP
3 qt. water
2 pkgs. dried mushrooms
1 sm. onion
Soup greens
1 stalk celery
3 carrots
1 potato
1 tbsp. salt
3 tsp. barley
1/2 lb. dried Lima beans
Take 2 quarts water; add salt, cut up mushrooms, onion, celery, soup greens and barley. Cover and bring to a boil. Lower flame and allow to simmer.
In second pot, take 1 quart water, carrots, potato and Lima beans and cook until all ingredients are soft. Strain into first pot and cook slowly for an additional 15 minutes
JMDoes anyone have a good soup recipe for barley?
Creamy Porcini Barley Soup
Ingredients
1/2 cup pearl barley
4 1/2 cups mushroom broth or reduced-sodium chicken broth divided
1 ounce dried porcini mushrooms
2 cups boiling water
2 teaspoons butter
1 tablespoon extra-virgin olive
1 cup minced shallots (about 4 medium)
8 cups sliced white mushrooms (about 20 ounces)
2 stalks celery finely chopped
1 tablespoon minced fresh sage or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons all-purpose flour
1 cup dry-to-medium sherry
1/2 cup reduced-fat sour cream
1/4 cup minced fresh chives
Directions
Combine barley and 1 1/2 cups broth in a small saucepan. Bring to a boil over high heat; cover, reduce heat to low and simmer until the barley is tender, 30 to 35 minutes.
Meanwhile, combine porcinis and boiling water in a medium bowl and let soak until the mushrooms are soft, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour mushrooms and soaking liquid through it. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop.
Heat butter and oil in a Dutch oven over medium-high heat. Add shallots and cook, stirring often, until softened, about 2 minutes. Add white mushrooms and cook, stirring often, until they have released their juices and started to brown, 8 to 10 minutes. Add the porcinis, celery, sage, salt and pepper and cook, stirring often, until beginning to soften, about 3 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is incorporated, about 1 minute. Add sherry and cook, scraping up any browned bits with a wooden spoon, until most of the sherry has evaporated, about 1 minute.
Add the soaking liquid and the remaining 3 cups broth, increase heat to high and bring to a boil. Reduce heat and simmer, stirring occasionally, until the celery is tender and the soup has thickened, 18 to 22 minutes.
Add the cooked barley and continue cooking, stirring occasionally, until heated through, about 5 minutes. Stir in sour cream until incorporated. Garnish with chives.Does anyone have a good soup recipe for barley?
beef and barely soup .. veggie and barely soup
cook beef in a pot.. add veggies .. cook and soften add water or broth to cover and let simmer .. add barely later but becareful cuz a little goes along way
Need a recipe for broccoli, cheese, rice soup?
Uncle Ben's has a boxed version, but I would like to try and make one at home.Need a recipe for broccoli, cheese, rice soup?
1 (14-ounce) can chicken broth
1/4 cup white rice
1 (8-ounce) package frozen chopped broccoli
2 cup whole milk
2 tablespoons all-purpose flour
2 cups/10 oz Deli American Cheese, cubed 1/2-inch
Place chicken broth, rice and broccoli in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil (8 to 10 minutes). Reduce heat to medium. Cook until broccoli is tender and rice is almost done (10-15 minutes).
Stir together milk and flour in small bowl until smooth. Slowly add flour mixture to soup, stirring constantly. Continue cooking, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Reduce heat to low. Stir in cheese until melted (3 to 4 minutes).Need a recipe for broccoli, cheese, rice soup?
broccoli ( chop up)
1/2 cup rice (uncook)
oil
onions (1 , chop up)
carrot (1 , chop up)
chicken stock (1 little)
chicken meat (cut into bite size)
cheese ( use feta)
add oil to a pot , cooked onions and carrots till soft, add the chicken meat , fry till cook, add rice.stir and mix well..
add the stock, bring to boil check if rice is cook... once cook.. add feta cheese , and broccoli and switch of the fire. add salt and pepper to taste
note: do nto add the feta and broccoli too early int he cooking as broccoli turns yellow quite fast when overcooked, and feta cheese do melt to nothing if left too long in the pot .. hence add when about to eat..
Dorm Broccoli Cheese and Rice Soup
30 min | 10 min prep | 2 hungry college kids (
Ingredients
1 (4 5/8 ounce) box 10-minute success broccoli and cheese flavored rice mix (it's cheap and easy because the rice is boil-in-bag)
1 tablespoon butter
1/3 cup half-and-half or milk
1 cup frozen broccoli, thawed (or a handful what ever you have on hand)
cheese, cut into pieces for easier melting (I use Velveeta slices)
1 (10 1/3 ounce) can campbells condensed broccoli cheese soup
1 1/4-2 cups milk (this is actually a can of milk and some extra, in case it's too thick for your taste)
Directions
1Boil the rice in your rice cooker according to package directions. When done, drain and place rice back in the cooker. It will be large enough to make the whole recipe and serve as a storage dish for leftovers.
2Stir in seasoning packet, half %26amp; half, butter, thawed broccoli, and cheese. Make sure everything is well-combined and cheese is melted.
3Fold in condensed soup. Add the can of milk and stir to combine. Add more milk to make desired consistency. Serve with oyster crackers or saltines or crusty bread.
4NOTE: The longer this sits, the thicker it gets. To reheat, just drizzle on a little milk to thin out the cheese sauce and ';loosen'; it up. Heat at 30 second intervals on 70% power.
look here: www.allrecipes.com it's a very nice site..... I recommend it
Those 3....add ground beef(cook/drain excess fat)....any choice you like (lean,extra lean....i.e.), 1/2 Tsp savory, 1 Tsp Tarragon leaves.....salt/pepper.....
Then try adding ground ancho chili pepper instead of black pepper for spicy....careful....it's tingly.....use as much as you can handle or about 1/4 Tsp.
Add /delete what you would like....veggies....try tuna instead of beef......minus the savory(meat dishes only)
With the tuna.....add lemon juice(TSP) and all other ingredients....or slices of lemon(2-3)
Those 3 are so flexible to work with.....
Take all the first ones mentioned....look on bisquik or biscuit box....mix some in....bake until done
I know it may not be helpful. Cooking is an experimental idea....what works or doesn't.....for example:
Ordinary tomato soup....any brand even generic.....add small amount of celery seed(thumbnail sized)....tarragon leaves(sprinkle).... let boil 2 minutes. Sprinkle some parmesian cheese...... add toasted grilled cheese as side.
You'll never eat plain tomato soup again.
Kudoes to you for trying to break the ';what's for dinner in a box routine';
.... Okay.... I'm done..... need more help?.... drop an e-mail on my profile page....
1 (14-ounce) can chicken broth
1/4 cup white rice
1 (8-ounce) package frozen chopped broccoli
2 cup whole milk
2 tablespoons all-purpose flour
2 cups/10 oz Deli American Cheese, cubed 1/2-inch
Place chicken broth, rice and broccoli in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil (8 to 10 minutes). Reduce heat to medium. Cook until broccoli is tender and rice is almost done (10-15 minutes).
Stir together milk and flour in small bowl until smooth. Slowly add flour mixture to soup, stirring constantly. Continue cooking, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Reduce heat to low. Stir in cheese until melted (3 to 4 minutes).Need a recipe for broccoli, cheese, rice soup?
broccoli ( chop up)
1/2 cup rice (uncook)
oil
onions (1 , chop up)
carrot (1 , chop up)
chicken stock (1 little)
chicken meat (cut into bite size)
cheese ( use feta)
add oil to a pot , cooked onions and carrots till soft, add the chicken meat , fry till cook, add rice.stir and mix well..
add the stock, bring to boil check if rice is cook... once cook.. add feta cheese , and broccoli and switch of the fire. add salt and pepper to taste
note: do nto add the feta and broccoli too early int he cooking as broccoli turns yellow quite fast when overcooked, and feta cheese do melt to nothing if left too long in the pot .. hence add when about to eat..
Dorm Broccoli Cheese and Rice Soup
30 min | 10 min prep | 2 hungry college kids (
Ingredients
1 (4 5/8 ounce) box 10-minute success broccoli and cheese flavored rice mix (it's cheap and easy because the rice is boil-in-bag)
1 tablespoon butter
1/3 cup half-and-half or milk
1 cup frozen broccoli, thawed (or a handful what ever you have on hand)
cheese, cut into pieces for easier melting (I use Velveeta slices)
1 (10 1/3 ounce) can campbells condensed broccoli cheese soup
1 1/4-2 cups milk (this is actually a can of milk and some extra, in case it's too thick for your taste)
Directions
1Boil the rice in your rice cooker according to package directions. When done, drain and place rice back in the cooker. It will be large enough to make the whole recipe and serve as a storage dish for leftovers.
2Stir in seasoning packet, half %26amp; half, butter, thawed broccoli, and cheese. Make sure everything is well-combined and cheese is melted.
3Fold in condensed soup. Add the can of milk and stir to combine. Add more milk to make desired consistency. Serve with oyster crackers or saltines or crusty bread.
4NOTE: The longer this sits, the thicker it gets. To reheat, just drizzle on a little milk to thin out the cheese sauce and ';loosen'; it up. Heat at 30 second intervals on 70% power.
look here: www.allrecipes.com it's a very nice site..... I recommend it
Those 3....add ground beef(cook/drain excess fat)....any choice you like (lean,extra lean....i.e.), 1/2 Tsp savory, 1 Tsp Tarragon leaves.....salt/pepper.....
Then try adding ground ancho chili pepper instead of black pepper for spicy....careful....it's tingly.....use as much as you can handle or about 1/4 Tsp.
Add /delete what you would like....veggies....try tuna instead of beef......minus the savory(meat dishes only)
With the tuna.....add lemon juice(TSP) and all other ingredients....or slices of lemon(2-3)
Those 3 are so flexible to work with.....
Take all the first ones mentioned....look on bisquik or biscuit box....mix some in....bake until done
I know it may not be helpful. Cooking is an experimental idea....what works or doesn't.....for example:
Ordinary tomato soup....any brand even generic.....add small amount of celery seed(thumbnail sized)....tarragon leaves(sprinkle).... let boil 2 minutes. Sprinkle some parmesian cheese...... add toasted grilled cheese as side.
You'll never eat plain tomato soup again.
Kudoes to you for trying to break the ';what's for dinner in a box routine';
.... Okay.... I'm done..... need more help?.... drop an e-mail on my profile page....
What is a good easy recipe for Homemade Chicken Noodle soup?
I am sick and miserable... I haven't stopped sneezing... my cell phone drowned... my mother isn't home... and I want soup!!! I curse my cold... curse it!
Please leave a link or write the recipe in...What is a good easy recipe for Homemade Chicken Noodle soup?
30 minute chicken noodle soup (from FoodTV, Rachael Ray)
Recipe #2867019 ratings
From show of 5/16/02.
4-6 servings 2 quarts 30 min 15 min prep
2 tablespoons extra-virgin olive oil (2 turns around the pan)
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 celery ribs, chopped
2 fresh bay leaves or dried bay leaves
salt and pepper
6 cups good quality chicken stock
1 lb chicken breast tenders, diced (the average weight of 1 package)
1/2 lb wide egg noodles
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
Place a large pot over moderate heat and add extra-virgin olive oil.
Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
Add bay leaves and season vegetables with salt and pepper, to taste.
Add stock to the pot and raise flame to bring liquid to a boil.
Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.
Cook chicken 2 minutes and add noodles.
Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
Stir in parsley and dill, remove bay leaves and serve.
This is a thick soup.
Add up to 2 cups of water if you like chicken soup with lots of broth.What is a good easy recipe for Homemade Chicken Noodle soup?
Ingredients
8 cups Water 1 tbsp Garlic minced, to taste
3 Chicken breasts boneless, skinless 1 tsp Italian seasoning to taste
1 tbsp Seasoned Salt to taste 2 cans Mixed vegetables drained
6 tbsps Chicken bouillon 1/2 pkg Wide noodles
1 tsp Pepper to taste 1 tbsp Dried minced onion or onion flakes
Directions
This is simple - put water, chicken and seasonings into large pot. Cover %26amp; cook over medium heat until chicken is done (about 1 hour to be safe). Remove chicken from pot let cool a bit and then cut into pieces. Return chicken to pot along with canned vegetable and noodles. Let cook until noodles are done (about 20 minutes). Serve.
http://www.bigoven.com/160188_SimpleHome鈥?/a>
Poach a chicken breast ... let cool ... cut up or shred. Open a large can of ';Swanson's Chicken Broth'; ... empty into a saucepan ... throw in some egg noddles (wide or skinny - cook's choice) ... cook noodles until tender. Add shredded chicken meat ... heat. Serve. What could be more simple and/or easy.
Monday to Friday Chicken Noodle Soup Recipe courtesy of Michele Urvater
8 small carrots, peeled and thinly sliced
4 cups chicken broth
2 cups water
1 clove garlic, pierced with a toothpick
12 ounces boneless, skinless chicken breast
1/3 cup, packed parsley or dill leaves
2 cups fine egg noodles (dry)
2 teaspoons lemon juice
Salt and freshly ground black pepper
Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into 1/2-inch chunks. Rinse, pat dry and mince the dill or parsley. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.
Martha Stewart version:
buy two acres of land and have it certified organic
purchase chicks from India (that is where chickens are from)
buy another two acres of land (certified organic) and grow some organic corn and wheat on them
raise chickens in enclosures which are cleaned 10 times a day, feed the corn and wheat to them
make sure you apply a lot of organic sunblock so they do not suffer from sunburn.
when ready take them to a processing place and have them slaughtered and cleaned by a board certified person (nothing under 15 years experience is acceptable)
now, plow the organic land you bought and plant carrots, onions, leaks, garlic and savoy cabbage, also parsnips.
fertilize only with organic-certified chicken manure (you already have this)
when ready harvest by hand and wash with Perrier mineral water.
fly to France (Mediterranean coast) and buy some sea salt
fly to Indonesia and buy some good peppercorns.
sautee veggies in extra virgin olive oil (you must get it form your own plot which you bought previously - bad news, the olive trees will take 10 years to produce good fruit)
add 2 quarts of artesian well water (you have to drill the well yourself)
add chicken, season and cook for 1 hour.
make noodles using the remaining wheat (make flour in your own mill).
serve hot and enjoy!!!
simple!!!
Cook up some chicken giblets or chicken pieces (the cheaper parts like drumsticks, thighs) I like to put this in the fridge overnight after draining the stock, to get the fat off.
Then some grated carrot, noodles, parsley, you can even dice a potato. Thats how easy it is - good luck
Please leave a link or write the recipe in...What is a good easy recipe for Homemade Chicken Noodle soup?
30 minute chicken noodle soup (from FoodTV, Rachael Ray)
Recipe #2867019 ratings
From show of 5/16/02.
4-6 servings 2 quarts 30 min 15 min prep
2 tablespoons extra-virgin olive oil (2 turns around the pan)
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 celery ribs, chopped
2 fresh bay leaves or dried bay leaves
salt and pepper
6 cups good quality chicken stock
1 lb chicken breast tenders, diced (the average weight of 1 package)
1/2 lb wide egg noodles
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
Place a large pot over moderate heat and add extra-virgin olive oil.
Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
Add bay leaves and season vegetables with salt and pepper, to taste.
Add stock to the pot and raise flame to bring liquid to a boil.
Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.
Cook chicken 2 minutes and add noodles.
Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
Stir in parsley and dill, remove bay leaves and serve.
This is a thick soup.
Add up to 2 cups of water if you like chicken soup with lots of broth.What is a good easy recipe for Homemade Chicken Noodle soup?
Ingredients
8 cups Water 1 tbsp Garlic minced, to taste
3 Chicken breasts boneless, skinless 1 tsp Italian seasoning to taste
1 tbsp Seasoned Salt to taste 2 cans Mixed vegetables drained
6 tbsps Chicken bouillon 1/2 pkg Wide noodles
1 tsp Pepper to taste 1 tbsp Dried minced onion or onion flakes
Directions
This is simple - put water, chicken and seasonings into large pot. Cover %26amp; cook over medium heat until chicken is done (about 1 hour to be safe). Remove chicken from pot let cool a bit and then cut into pieces. Return chicken to pot along with canned vegetable and noodles. Let cook until noodles are done (about 20 minutes). Serve.
http://www.bigoven.com/160188_SimpleHome鈥?/a>
Poach a chicken breast ... let cool ... cut up or shred. Open a large can of ';Swanson's Chicken Broth'; ... empty into a saucepan ... throw in some egg noddles (wide or skinny - cook's choice) ... cook noodles until tender. Add shredded chicken meat ... heat. Serve. What could be more simple and/or easy.
Monday to Friday Chicken Noodle Soup Recipe courtesy of Michele Urvater
8 small carrots, peeled and thinly sliced
4 cups chicken broth
2 cups water
1 clove garlic, pierced with a toothpick
12 ounces boneless, skinless chicken breast
1/3 cup, packed parsley or dill leaves
2 cups fine egg noodles (dry)
2 teaspoons lemon juice
Salt and freshly ground black pepper
Combine carrots, broth, water and garlic in a large pot. Cover and bring to a boil. Reduce heat to medium, and simmer until the carrots are tender, about 5 minutes. While this is cooking, cut the chicken into 1/2-inch chunks. Rinse, pat dry and mince the dill or parsley. Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes. Stir in the lemon juice and parsley. Fish out garlic clove and season to taste with salt and pepper.
Martha Stewart version:
buy two acres of land and have it certified organic
purchase chicks from India (that is where chickens are from)
buy another two acres of land (certified organic) and grow some organic corn and wheat on them
raise chickens in enclosures which are cleaned 10 times a day, feed the corn and wheat to them
make sure you apply a lot of organic sunblock so they do not suffer from sunburn.
when ready take them to a processing place and have them slaughtered and cleaned by a board certified person (nothing under 15 years experience is acceptable)
now, plow the organic land you bought and plant carrots, onions, leaks, garlic and savoy cabbage, also parsnips.
fertilize only with organic-certified chicken manure (you already have this)
when ready harvest by hand and wash with Perrier mineral water.
fly to France (Mediterranean coast) and buy some sea salt
fly to Indonesia and buy some good peppercorns.
sautee veggies in extra virgin olive oil (you must get it form your own plot which you bought previously - bad news, the olive trees will take 10 years to produce good fruit)
add 2 quarts of artesian well water (you have to drill the well yourself)
add chicken, season and cook for 1 hour.
make noodles using the remaining wheat (make flour in your own mill).
serve hot and enjoy!!!
simple!!!
Cook up some chicken giblets or chicken pieces (the cheaper parts like drumsticks, thighs) I like to put this in the fridge overnight after draining the stock, to get the fat off.
Then some grated carrot, noodles, parsley, you can even dice a potato. Thats how easy it is - good luck
A soup sause recipe please?
Hi !!!
Here you go...
Mushroom Cream Sauce for Poultry
A light and creamy sauce to baste and then top poultry and upland game.
Mushroom Cream Sauce for Poultry
Ingredients:
- 10 ounces can, cream of chicken and herbs soup
- 1/2 cup white wine
- 1 tablespoon Worcestershire sauce
- 4 ounces can, whole or sliced mushrooms
- 1 medium onion, chopped
- 1 clove garlic, sliced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper, coarsely ground
--------------------------------------…
Directions:
Combine soup with white wine and Worcestershire sauce, mixing well.
Add salt, onion, pepper, and mushrooms, stirring to blend well. Pour sauce over meat prior to cooking, and then after cooking is finished, serve sauce as a gravy or topping for meat.A soup sause recipe please?
The Humber Dumber loly moly soup!!
Just made up the name, joking....
Here's the recipe:-
Take a big bowl and put 1 cup of rice wheat.
Add 1/4 of vegtable oil and 1 spoon of red hot chili powder.
Leave it in the stove for about 3 min
Then take some chicken breast, cut it in small pieces, and mix it with 1/2 cup of onion, 1 cup of water, and some other vegetables!!
Then take the chicken and put it in a pan with some oil for
5-7 min.
After seeing that the chicken is a bit done, add it with the other mix you made.
add some water and put it in the stove for 20-30 min.
Bonapatit!!A soup sause recipe please?
Spiced Tomato Soup:
Cooking Directions:
---------------------------
4 quarts chopped peeled cored tomatoes
3 1/2 cups chopped onions
2 1/2 cups chopped celery
2 cups chopped sweet red peppers
1 cup sliced carrots
7 bay leaves
1 tablespoon whole cloves
1 garlic clove
1 cup brown sugar
2 teaspoons salt
Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.
Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves and
garlic in a large saucepot. Simmer until soft. Press through a sieve or
food mill. Add sugar and salt. Cook over medium heat 15 minutes.
Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Wipe
jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.
Process pints 20 minutes at 10 pounds pressure in a steam-pressure canner.
For elevations higher than 1,000 feet, increase pressure accordingly
following cooker manufacturer's recommendation.
This recipe yields about 4 pints.
I would taste it before I added the full amount of sugar in case you don't like it that sweet
I'm not sure what you mean by 'soup sauce'. But here's an easy Sauce (to eat with meat and/or boiled potato) recipe since the others have given you good soup recipes:
2 tbs butter
1/3 chopped onion (more if you like onion flavour)
1 tbs flour
1 cup chicken or beef stock
salt %26amp; pepper to taste
3 tbs milk (optional)
Melt butter in small saucepan on medium heat. Add onion and saute till translucent and tender. Add flour and stir thoroughly. Add stock slowly, continuously stirring till it comes to a boil. (Add milk if you like.)
Cheese soup;
1 large potato peeled and finely diced
2oz carrot, peeled and diced
1 large onion skinned and finely chopped
2 oz celery scraped and diced
1/2 pint water
1/2 pint fish stock (you can buy Knorr stock cubes from a store)
1/4 lb strong cheese, grated
1/4 pint single cream
2 tbsp chopped parsley
1. Simmer all the vegetables in a saucepan with the water for 15-20 minutes.
2. Add the stock, cheese and cream. Heat through, but dont boil. Stir in the parsley and serve at once.
Here you go...
Mushroom Cream Sauce for Poultry
A light and creamy sauce to baste and then top poultry and upland game.
Mushroom Cream Sauce for Poultry
Ingredients:
- 10 ounces can, cream of chicken and herbs soup
- 1/2 cup white wine
- 1 tablespoon Worcestershire sauce
- 4 ounces can, whole or sliced mushrooms
- 1 medium onion, chopped
- 1 clove garlic, sliced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper, coarsely ground
--------------------------------------…
Directions:
Combine soup with white wine and Worcestershire sauce, mixing well.
Add salt, onion, pepper, and mushrooms, stirring to blend well. Pour sauce over meat prior to cooking, and then after cooking is finished, serve sauce as a gravy or topping for meat.A soup sause recipe please?
The Humber Dumber loly moly soup!!
Just made up the name, joking....
Here's the recipe:-
Take a big bowl and put 1 cup of rice wheat.
Add 1/4 of vegtable oil and 1 spoon of red hot chili powder.
Leave it in the stove for about 3 min
Then take some chicken breast, cut it in small pieces, and mix it with 1/2 cup of onion, 1 cup of water, and some other vegetables!!
Then take the chicken and put it in a pan with some oil for
5-7 min.
After seeing that the chicken is a bit done, add it with the other mix you made.
add some water and put it in the stove for 20-30 min.
Bonapatit!!A soup sause recipe please?
Spiced Tomato Soup:
Cooking Directions:
---------------------------
4 quarts chopped peeled cored tomatoes
3 1/2 cups chopped onions
2 1/2 cups chopped celery
2 cups chopped sweet red peppers
1 cup sliced carrots
7 bay leaves
1 tablespoon whole cloves
1 garlic clove
1 cup brown sugar
2 teaspoons salt
Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.
Combine tomatoes, onions, celery, peppers, carrots, bay leaves, cloves and
garlic in a large saucepot. Simmer until soft. Press through a sieve or
food mill. Add sugar and salt. Cook over medium heat 15 minutes.
Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Wipe
jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight.
Process pints 20 minutes at 10 pounds pressure in a steam-pressure canner.
For elevations higher than 1,000 feet, increase pressure accordingly
following cooker manufacturer's recommendation.
This recipe yields about 4 pints.
I would taste it before I added the full amount of sugar in case you don't like it that sweet
I'm not sure what you mean by 'soup sauce'. But here's an easy Sauce (to eat with meat and/or boiled potato) recipe since the others have given you good soup recipes:
2 tbs butter
1/3 chopped onion (more if you like onion flavour)
1 tbs flour
1 cup chicken or beef stock
salt %26amp; pepper to taste
3 tbs milk (optional)
Melt butter in small saucepan on medium heat. Add onion and saute till translucent and tender. Add flour and stir thoroughly. Add stock slowly, continuously stirring till it comes to a boil. (Add milk if you like.)
Cheese soup;
1 large potato peeled and finely diced
2oz carrot, peeled and diced
1 large onion skinned and finely chopped
2 oz celery scraped and diced
1/2 pint water
1/2 pint fish stock (you can buy Knorr stock cubes from a store)
1/4 lb strong cheese, grated
1/4 pint single cream
2 tbsp chopped parsley
1. Simmer all the vegetables in a saucepan with the water for 15-20 minutes.
2. Add the stock, cheese and cream. Heat through, but dont boil. Stir in the parsley and serve at once.
Im looking for a basic recipe for french onion soup?
i made one ages ago and it had very few ingredients. red onion and red wine were two i can remember. it was topped of with a slice of cheese topped toasted french stickIm looking for a basic recipe for french onion soup?
Classic French Onion Soup
The Recipe
Rating:
4.00 (2 ratings)
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 4
Description
This classic recipe is a keeper. Enjoy this rich soup with a glass of burgundy wine and good company.
Ingredients
2-3 Tbsps. butter
2 Tbsps. light olive oil
4 cups stock(chicken and/or brown veal stock)
2 large onions, thinly sliced
2 cloves garlic, minced
1 tsp. fresh thyme
2 oz. sherryor wine
salt and pepper
8 slices French baguette, toasted
1/2 lb. gruyere cheese
Instructions
In a large saucepan, heat butter and oil over meat heat. Add onions and reduce heat to “sweat” the onions to soften them. Cook the onions, stirring occasionally until they are evenly browned and fragrant. Be sure to prevent the onions form burning. Heat up the stock in a separate saucepan.
Once the onions are caramelized, add garlic and thyme and stir. Deglaze the pan with sherry or wine and then add the hot stock. Slowly simmer the soup until it is rich and thick—about 20-30 minutes. To finish the dish, ladle the soup into a crock and top with toasted baguette and cheese. Place under a hot broiler until the cheese is brown and bubbly.Im looking for a basic recipe for french onion soup?
Serves 6
Ingredients
1½ lb (700 g) onions, thinly sliced
2 tablespoons olive oil
2 oz (50 g) butter
2 cloves garlic, crushed
½ level teaspoon granulated sugar
2 pints (1.2 litres) good beef stock (click here for recipe)
10 fl oz (275 ml) dry white wine
2 tablespoons Cognac
salt and freshly milled black pepper
For the croutons:
French bread or baguettine, cut into 1 inch (2.5 cm) diagonal slices
1 tablespoon olive oil
1-2 cloves garlic, crushed
To serve:
6 large or 12 small croutons (see above)
8 oz (225 g) Gruyère, grated
Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a large heavy-based saucepan or flameproof casserole of 6 pint (3.5 litres) capacity.
First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil. Bake them in the oven for 20-25 minutes till crispy and crunchy.
Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.
After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.
All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac! Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup.
Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling. Serve immediately – and don't forget to warn your guests that everything is hot
As many onions as you like, chopped
Garlic
Stock of any sort - AWT does a good concentrated one - called gravy on the jar, but I use it as stock
Black pepper freshly ground
Some mixed herbs
A bit of nutmeg
A little sugar to caramelise the onions and garlic
Red or white wine optional
Gently fry the onions in a little olive oil (not virgin) to soften with the sugar. Add the garlic and the rest of the ingredients and simmer for as long as you like.
Traditionally it is served with a good garlic french bread which could be sprinkled with cheese and grilled.
no this won't do at all.
in the tradition of les halles, paris take
4/5 onions peeled and sliced
heat small amount of butter in pan with a little oil to stop it burning
put in your onions, you could also put in 2/3 cloves of garlic, sliced if you want
add alittle thyme
allow onions to turn opaque
bung in a third to a half a bottle of red wine preferably burgundy but a bordeaux will do
add about a litre of water and some beef stock or veggie cubes if you're vegetarian or real beef stock etc.
allow to simmer for a few hours
add salt and pepper to taste
serve with a slice of baguette floating in the middle of the bowl and gruyere or emmenthal cheese dusted on top.
wonderous
this is a recipe that's similar to your's 1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
This is Delia Smith's recipe, use as a template, you don't need everything she has in her recipe:
http://www.deliaonline.com/recipes/frenc…
There are some great recipes on this site.
http://www.recipezaar.com/recipes.php?q=…
Slice up 4 or 5 onions fairly fine and put in a heavy based pan with a glug of olive oil. Put the lid on and leave for about 10 minutes, on a medium heat, stirring occasionally so it doesn't stick. Once the onions have begun to brown, chuck in some red wine and/or some Oxo, then cook in the liquid until the onions are really soft. Plenty of black pepper, and you're right, French bread and cheese toasted on top is traditional.
I find bbc.co.uk/food or uktv/food very good site for all levels of recipes from basic to cordon bleu
caramelize a ton of onions and add a can of beef broth top with croutons and cheese and you have the easiest french onion soup ever.
Onions, Onions and nore onions. or buy it in a can baxters is the best
lipton sells it in a box
I use red onions pearl onions white onions green onions with some red wine and sherry in it If interested in the amounts email or IM me as I don't like to make it public
French Onion Soup VIII
SUBMITTED BY: Kathleen Burton PHOTO BY: rose
';Try substituting vermouth for the white wine!';
PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min
SERVINGS %26amp; SCALING
Original recipe yield: 6 servings
US METRIC
About scaling and conversions
INGREDIENTS
1 tablespoon butter
1 tablespoon olive oil
4 large onion, thinly sliced
1 tablespoon all-purpose flour
2 (14 ounce) cans beef broth
1/2 cup white wine
1 1/2 cups water
2 bay leaves
6 slices French bread
1 cup shredded Swiss cheese
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DIRECTIONS
In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.
Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.
Preheat oven broiler.
Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.
Place bowls under broiler until cheese is melted.
Make great tasting dishes
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Reviewed on May 16, 2006 by Suzy Really good the only thing I would change is adding garlic and using a combination of cheeses - I use parmesan, provolone and swiss.
4 users found this review helpful
French Onion soup is one of those dishes I make on a cold winter's night that takes a little time but isn't difficult at all.
First prepare your croutons (basically toated French bread slices) and grate some gruyer cheese and set it aside in the fridge.
Peel and slice about 2 lbs. of onions. In a large soup pot, melt 3 Tbs butter in 2 Tbs Extra Virgin Olive Oil. When the butter is melted put the onions in the pot; add 1 sprig of thyme and 1 bay leaf. Cook over medium low heat. Occasionally stir with a wooden spoon until the onion become a deep brown but are not burned. Deglaze the pan with about a cup of wine (red or white). Add about six cups of broth (chicken or beef) and allow to simmer for about 15 minutes. Remove the thyme spring and bay leaf and ladle into oven proof soup bowls. Place a crouton and grated cheese (about 1/4 cup) on top. Bake in a preheated 425 degree onion until the cheese is golden and bubbling.
Classic French Onion Soup
The Recipe
Rating:
4.00 (2 ratings)
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 4
Description
This classic recipe is a keeper. Enjoy this rich soup with a glass of burgundy wine and good company.
Ingredients
2-3 Tbsps. butter
2 Tbsps. light olive oil
4 cups stock(chicken and/or brown veal stock)
2 large onions, thinly sliced
2 cloves garlic, minced
1 tsp. fresh thyme
2 oz. sherryor wine
salt and pepper
8 slices French baguette, toasted
1/2 lb. gruyere cheese
Instructions
In a large saucepan, heat butter and oil over meat heat. Add onions and reduce heat to “sweat” the onions to soften them. Cook the onions, stirring occasionally until they are evenly browned and fragrant. Be sure to prevent the onions form burning. Heat up the stock in a separate saucepan.
Once the onions are caramelized, add garlic and thyme and stir. Deglaze the pan with sherry or wine and then add the hot stock. Slowly simmer the soup until it is rich and thick—about 20-30 minutes. To finish the dish, ladle the soup into a crock and top with toasted baguette and cheese. Place under a hot broiler until the cheese is brown and bubbly.Im looking for a basic recipe for french onion soup?
Serves 6
Ingredients
1½ lb (700 g) onions, thinly sliced
2 tablespoons olive oil
2 oz (50 g) butter
2 cloves garlic, crushed
½ level teaspoon granulated sugar
2 pints (1.2 litres) good beef stock (click here for recipe)
10 fl oz (275 ml) dry white wine
2 tablespoons Cognac
salt and freshly milled black pepper
For the croutons:
French bread or baguettine, cut into 1 inch (2.5 cm) diagonal slices
1 tablespoon olive oil
1-2 cloves garlic, crushed
To serve:
6 large or 12 small croutons (see above)
8 oz (225 g) Gruyère, grated
Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a large heavy-based saucepan or flameproof casserole of 6 pint (3.5 litres) capacity.
First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil. Bake them in the oven for 20-25 minutes till crispy and crunchy.
Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.
After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.
All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac! Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup.
Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling. Serve immediately – and don't forget to warn your guests that everything is hot
As many onions as you like, chopped
Garlic
Stock of any sort - AWT does a good concentrated one - called gravy on the jar, but I use it as stock
Black pepper freshly ground
Some mixed herbs
A bit of nutmeg
A little sugar to caramelise the onions and garlic
Red or white wine optional
Gently fry the onions in a little olive oil (not virgin) to soften with the sugar. Add the garlic and the rest of the ingredients and simmer for as long as you like.
Traditionally it is served with a good garlic french bread which could be sprinkled with cheese and grilled.
no this won't do at all.
in the tradition of les halles, paris take
4/5 onions peeled and sliced
heat small amount of butter in pan with a little oil to stop it burning
put in your onions, you could also put in 2/3 cloves of garlic, sliced if you want
add alittle thyme
allow onions to turn opaque
bung in a third to a half a bottle of red wine preferably burgundy but a bordeaux will do
add about a litre of water and some beef stock or veggie cubes if you're vegetarian or real beef stock etc.
allow to simmer for a few hours
add salt and pepper to taste
serve with a slice of baguette floating in the middle of the bowl and gruyere or emmenthal cheese dusted on top.
wonderous
this is a recipe that's similar to your's 1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
This is Delia Smith's recipe, use as a template, you don't need everything she has in her recipe:
http://www.deliaonline.com/recipes/frenc…
There are some great recipes on this site.
http://www.recipezaar.com/recipes.php?q=…
Slice up 4 or 5 onions fairly fine and put in a heavy based pan with a glug of olive oil. Put the lid on and leave for about 10 minutes, on a medium heat, stirring occasionally so it doesn't stick. Once the onions have begun to brown, chuck in some red wine and/or some Oxo, then cook in the liquid until the onions are really soft. Plenty of black pepper, and you're right, French bread and cheese toasted on top is traditional.
I find bbc.co.uk/food or uktv/food very good site for all levels of recipes from basic to cordon bleu
caramelize a ton of onions and add a can of beef broth top with croutons and cheese and you have the easiest french onion soup ever.
Onions, Onions and nore onions. or buy it in a can baxters is the best
lipton sells it in a box
I use red onions pearl onions white onions green onions with some red wine and sherry in it If interested in the amounts email or IM me as I don't like to make it public
French Onion Soup VIII
SUBMITTED BY: Kathleen Burton PHOTO BY: rose
';Try substituting vermouth for the white wine!';
PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min
SERVINGS %26amp; SCALING
Original recipe yield: 6 servings
US METRIC
About scaling and conversions
INGREDIENTS
1 tablespoon butter
1 tablespoon olive oil
4 large onion, thinly sliced
1 tablespoon all-purpose flour
2 (14 ounce) cans beef broth
1/2 cup white wine
1 1/2 cups water
2 bay leaves
6 slices French bread
1 cup shredded Swiss cheese
READ REVIEWS (29)
Review/Rate This Recipe
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DIRECTIONS
In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.
Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.
Preheat oven broiler.
Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.
Place bowls under broiler until cheese is melted.
Make great tasting dishes
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REVIEWSMORE MEMBER REVIEWS
Reviewed on May 16, 2006 by Suzy Really good the only thing I would change is adding garlic and using a combination of cheeses - I use parmesan, provolone and swiss.
4 users found this review helpful
French Onion soup is one of those dishes I make on a cold winter's night that takes a little time but isn't difficult at all.
First prepare your croutons (basically toated French bread slices) and grate some gruyer cheese and set it aside in the fridge.
Peel and slice about 2 lbs. of onions. In a large soup pot, melt 3 Tbs butter in 2 Tbs Extra Virgin Olive Oil. When the butter is melted put the onions in the pot; add 1 sprig of thyme and 1 bay leaf. Cook over medium low heat. Occasionally stir with a wooden spoon until the onion become a deep brown but are not burned. Deglaze the pan with about a cup of wine (red or white). Add about six cups of broth (chicken or beef) and allow to simmer for about 15 minutes. Remove the thyme spring and bay leaf and ladle into oven proof soup bowls. Place a crouton and grated cheese (about 1/4 cup) on top. Bake in a preheated 425 degree onion until the cheese is golden and bubbling.
I need a recipe to make homade broth, for homemade soup, any suggestions?
Chicken Broth, or to make Beef Stew.I need a recipe to make homade broth, for homemade soup, any suggestions?
for chicken, buy a whole chicken add water ,a little onion, some celery,salt and pepper.cook chicken until done reserve juice and you have your broth. same goes for beef.i also add chicken and or beef base to the water too.[in the soup aisle at the grocery store] good luckI need a recipe to make homade broth, for homemade soup, any suggestions?
Homemade Chicken Broth
2-1/2 pounds bony chicken pieces
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water
Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. Yield: about 6 cups.
Homemade Beef Broth
4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon each dried thyme, marjoram and oregano
3 quarts cold water
Place soup bones in a large roasting pan. Bake, uncovered, at 450掳 for 30 minutes. Add the carrots, celery and onions. Bake 30 minutes longer; drain fat.
Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to the roasting pan; stir to loosen browned bits from pan. Transfer pan juices to kettle. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, for 4-5 hours, skimming the surface as foam rises. If necessary, add hot water during the first 2 hours to keep ingredients covered.
Remove beef bones and set aside until cool enough to handle. If desired, remove meat from bones; discard bones and save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim far or refrigerate for 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months. Yield: about 2-1/2 quarts.
It's really very easy--take a few chicken legs or wings, put it into a large pot with water and boil the chicken with a bunch of spices that you like. Then when it's done, then you take the chicken out and you will have created a broth in the pot from the water, spices and chicken. Then you can put all the vegetables and stuff that you like in there. You can even use the chicken that you boiled, though I don't really do that. You can do the same thing with the beef.
go to the store
Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish (food).
Broth differs from soup stock, in that stock requires bones and water; whilst broth requires the meat instead of bones.[1] Broth is not cooked as long as soup stock and has a milder taste. Broth also contains less gel茅e, or gelatin because bones are not used. While these definitions are popular they are not universally accepted, and often the terms are used interchangeably (as in ';vegetable stock';, or a liquid that's been made with both meat and bones served as soup).
CHICKEN BROTH
Makes 4 to 5 quarts
5 pounds chicken parts or 2 whole chickens
2 large onions unpeeled, quartered
2 leeks, peeled, cleaned and cut lengthwise
2 large carrots, peeled, cut into chunks
2 tablespoons black peppercorns
2 bay leaves
2 garlic cloves
a handful parsley stems
6 quarts water
Combine in a large stock pot chicken parts (bones, wings, giblets, etc) or 2 whole chickens, onions, leeks, carrots, peppercorns, bay leaves, garlic, parsley stems and water. I also add chicken bouillon powder or cubes to water for a boost in taste.
Bring to boil, skim any foam, and simmer for 1 1/2 to 2 hours. Skim fat from top, Strain. Cool.
Refrigerate for 2 days, or freeze.
Mmmmmmm!
Homemade Chicken Stock
Makes 5 quarts
This recipe makes more than you鈥檒l need for many recipes, but the stock can be frozen for up to four months. The gelatin from the chicken bones is released during the long cooking time yielding a rich, flavorful stock.
1 teaspoon whole black peppercorns
6 sprigs fresh dill or 2 teaspoons dried dill
6 sprigs fresh flat-leaf parsley
2 dried bay leaves
2 leeks, washed, white and pale-green parts only, cut into thirds
2 carrots, scrubbed, cut into thirds
2 stalks celery, cut into thirds
1 four-pound chicken, cut into 6 pieces
1 1/2 pounds chicken wings
1 1/2 pounds chicken backs
12 cups (two 48-ounce cans) canned low-sodium chicken broth
1. Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle.
2. Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.
Hope it helps.
I make homemade beef stew all the time. And it is ok to used canned broth and your stew will still be homemade. Just make sure that all of your other ingredients are fresh. Making the broth yourself is just too much work, I think.
Hi!
You could go to: www.marthastewart.com .... she would have a good chicken and a good beef broth..... also she has a very nice vegetable broth if you wished to use that.... and sometimes she has videos which are both amusing and instructive
Happy Cooking!
Chicken broth
Like beef broth this is one of the simple soups of France. The fowl is often eaten with potatoes or cut up and served in the broth. The broth may be thickened if desired. Sometimes a handful of fresh young spring vegetables are chop卢ped and added to the strained broth and cooked for a short while.
1 boiling fowl
2 carrots, sliced
1 turnip, quartered
2 leeks or onions, sliced salt, pepper
bouquet garni (comprising thyme,
bay leaf, celery) 2.5 litres (4 pints) water
Wipe the chicken and place in a large deep saucepan. Add vegetables, seasonings and water to cover, it may be necessary to add more water than quantity given above, depending largely on the size of the fowl.
Bring slowly to the boil and remove any scum that forms. Reduce heat, cover the pan and simmer gently until the fowl is tender, this will take from 11/2 to 3 hours depending largely on size and age of bird.
Remove the chicken. Serve the soup with the vegetables or better still serve it this way:
Strain the soup. Reheat the stock, add 6O g (2 oz) tapioca or vermicelli and if liked, 1 cup of diced mixed vegetables. Simmer gently until vegetables are cooked and soup thickens, about 1O minutes.
If preferred omit the vegetables and tapioca and thicken the soup with a beaten egg, just add a little of the hot stock to beaten egg, blend, then stir Into soup and serve at once.
If broth cooks down too much, as may happen during long cooking, add 1 or more cups of hot water for the last hour.
Basic Vegetable Stock (8 cups)
Ingredients:
5 carrots,chopped
2 stalks celery with leaves,chopped
2 onions,chopped
1 head garlic,unpeeled and cut in half
potato peelings (wash before peeling)
1 turnip,sliced
Any wilted veggies in the fridge that aren't too strong,chopped
1 bay leaf
1 handful parsley
1 teaspoon salt and peppercorns
12 cups water
Directions:
Bring all ingredients to a boil,lower heat,and boil gently for 45
minutes to one hour,til all the goodness is sucked out of the
vegetables. Strain. Adjust seasoning.
***Notes:
If you want darker broth, brown the vegetables in oil for 10-15
minutes over medium heat,then add water and herbs and bring to a
boil,scraping up any dark bits from the bottom of the pan. Boil
gently for 45 minutes and strain.
If you want fragrance and complexity,add any combination of
tomatoes,fennel, mushrooms,or other aromatic vegetable to the
browning process,then boil and strain as above.
Beef Vegetable Soup
1 beef shank bone with 1 lb. meat
2-1/2 quarts water
2 bay leaves
1/3 cup chopped celery leaves
1/4 cup chopped fresh parsley
1 tsp. Morton Lite Salt 庐 Mixture 1/2 tsp. freshly ground pepper
1 envelope (1 oz.) onion soup mix
1 can (15oz.) stewed tomatoes w/ juice
1 pkg. (10oz.) frozen mixed vegetables
1 cup peeled, diced potatoes
1 cup sliced celery
Remove any fat from the beef. In a large, covered soup pot, simmer the beef bone
with meat in water with bay leaves, celery leaves, parsley, Morton Lite 庐 Salt
Mixture, pepper, and onion soup mix until meat is tender, about 2-12 hours.
Remove the one, meat and bay leaves. Chill broth and remove any fat.
Cut meat into bite size pieces and return to broth. Discard bone and bay leaves.
Add tomatoes, frozen vegetables, potatoes, and celery. Cover and simmer for 25
minutes. Serve hot.
for chicken, buy a whole chicken add water ,a little onion, some celery,salt and pepper.cook chicken until done reserve juice and you have your broth. same goes for beef.i also add chicken and or beef base to the water too.[in the soup aisle at the grocery store] good luckI need a recipe to make homade broth, for homemade soup, any suggestions?
Homemade Chicken Broth
2-1/2 pounds bony chicken pieces
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water
Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface. Yield: about 6 cups.
Homemade Beef Broth
4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon each dried thyme, marjoram and oregano
3 quarts cold water
Place soup bones in a large roasting pan. Bake, uncovered, at 450掳 for 30 minutes. Add the carrots, celery and onions. Bake 30 minutes longer; drain fat.
Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to the roasting pan; stir to loosen browned bits from pan. Transfer pan juices to kettle. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, for 4-5 hours, skimming the surface as foam rises. If necessary, add hot water during the first 2 hours to keep ingredients covered.
Remove beef bones and set aside until cool enough to handle. If desired, remove meat from bones; discard bones and save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim far or refrigerate for 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated for up to 3 days or frozen for 4 to 6 months. Yield: about 2-1/2 quarts.
It's really very easy--take a few chicken legs or wings, put it into a large pot with water and boil the chicken with a bunch of spices that you like. Then when it's done, then you take the chicken out and you will have created a broth in the pot from the water, spices and chicken. Then you can put all the vegetables and stuff that you like in there. You can even use the chicken that you boiled, though I don't really do that. You can do the same thing with the beef.
go to the store
Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish (food).
Broth differs from soup stock, in that stock requires bones and water; whilst broth requires the meat instead of bones.[1] Broth is not cooked as long as soup stock and has a milder taste. Broth also contains less gel茅e, or gelatin because bones are not used. While these definitions are popular they are not universally accepted, and often the terms are used interchangeably (as in ';vegetable stock';, or a liquid that's been made with both meat and bones served as soup).
CHICKEN BROTH
Makes 4 to 5 quarts
5 pounds chicken parts or 2 whole chickens
2 large onions unpeeled, quartered
2 leeks, peeled, cleaned and cut lengthwise
2 large carrots, peeled, cut into chunks
2 tablespoons black peppercorns
2 bay leaves
2 garlic cloves
a handful parsley stems
6 quarts water
Combine in a large stock pot chicken parts (bones, wings, giblets, etc) or 2 whole chickens, onions, leeks, carrots, peppercorns, bay leaves, garlic, parsley stems and water. I also add chicken bouillon powder or cubes to water for a boost in taste.
Bring to boil, skim any foam, and simmer for 1 1/2 to 2 hours. Skim fat from top, Strain. Cool.
Refrigerate for 2 days, or freeze.
Mmmmmmm!
Homemade Chicken Stock
Makes 5 quarts
This recipe makes more than you鈥檒l need for many recipes, but the stock can be frozen for up to four months. The gelatin from the chicken bones is released during the long cooking time yielding a rich, flavorful stock.
1 teaspoon whole black peppercorns
6 sprigs fresh dill or 2 teaspoons dried dill
6 sprigs fresh flat-leaf parsley
2 dried bay leaves
2 leeks, washed, white and pale-green parts only, cut into thirds
2 carrots, scrubbed, cut into thirds
2 stalks celery, cut into thirds
1 four-pound chicken, cut into 6 pieces
1 1/2 pounds chicken wings
1 1/2 pounds chicken backs
12 cups (two 48-ounce cans) canned low-sodium chicken broth
1. Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle.
2. Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.
Hope it helps.
I make homemade beef stew all the time. And it is ok to used canned broth and your stew will still be homemade. Just make sure that all of your other ingredients are fresh. Making the broth yourself is just too much work, I think.
Hi!
You could go to: www.marthastewart.com .... she would have a good chicken and a good beef broth..... also she has a very nice vegetable broth if you wished to use that.... and sometimes she has videos which are both amusing and instructive
Happy Cooking!
Chicken broth
Like beef broth this is one of the simple soups of France. The fowl is often eaten with potatoes or cut up and served in the broth. The broth may be thickened if desired. Sometimes a handful of fresh young spring vegetables are chop卢ped and added to the strained broth and cooked for a short while.
1 boiling fowl
2 carrots, sliced
1 turnip, quartered
2 leeks or onions, sliced salt, pepper
bouquet garni (comprising thyme,
bay leaf, celery) 2.5 litres (4 pints) water
Wipe the chicken and place in a large deep saucepan. Add vegetables, seasonings and water to cover, it may be necessary to add more water than quantity given above, depending largely on the size of the fowl.
Bring slowly to the boil and remove any scum that forms. Reduce heat, cover the pan and simmer gently until the fowl is tender, this will take from 11/2 to 3 hours depending largely on size and age of bird.
Remove the chicken. Serve the soup with the vegetables or better still serve it this way:
Strain the soup. Reheat the stock, add 6O g (2 oz) tapioca or vermicelli and if liked, 1 cup of diced mixed vegetables. Simmer gently until vegetables are cooked and soup thickens, about 1O minutes.
If preferred omit the vegetables and tapioca and thicken the soup with a beaten egg, just add a little of the hot stock to beaten egg, blend, then stir Into soup and serve at once.
If broth cooks down too much, as may happen during long cooking, add 1 or more cups of hot water for the last hour.
Basic Vegetable Stock (8 cups)
Ingredients:
5 carrots,chopped
2 stalks celery with leaves,chopped
2 onions,chopped
1 head garlic,unpeeled and cut in half
potato peelings (wash before peeling)
1 turnip,sliced
Any wilted veggies in the fridge that aren't too strong,chopped
1 bay leaf
1 handful parsley
1 teaspoon salt and peppercorns
12 cups water
Directions:
Bring all ingredients to a boil,lower heat,and boil gently for 45
minutes to one hour,til all the goodness is sucked out of the
vegetables. Strain. Adjust seasoning.
***Notes:
If you want darker broth, brown the vegetables in oil for 10-15
minutes over medium heat,then add water and herbs and bring to a
boil,scraping up any dark bits from the bottom of the pan. Boil
gently for 45 minutes and strain.
If you want fragrance and complexity,add any combination of
tomatoes,fennel, mushrooms,or other aromatic vegetable to the
browning process,then boil and strain as above.
Beef Vegetable Soup
1 beef shank bone with 1 lb. meat
2-1/2 quarts water
2 bay leaves
1/3 cup chopped celery leaves
1/4 cup chopped fresh parsley
1 tsp. Morton Lite Salt 庐 Mixture 1/2 tsp. freshly ground pepper
1 envelope (1 oz.) onion soup mix
1 can (15oz.) stewed tomatoes w/ juice
1 pkg. (10oz.) frozen mixed vegetables
1 cup peeled, diced potatoes
1 cup sliced celery
Remove any fat from the beef. In a large, covered soup pot, simmer the beef bone
with meat in water with bay leaves, celery leaves, parsley, Morton Lite 庐 Salt
Mixture, pepper, and onion soup mix until meat is tender, about 2-12 hours.
Remove the one, meat and bay leaves. Chill broth and remove any fat.
Cut meat into bite size pieces and return to broth. Discard bone and bay leaves.
Add tomatoes, frozen vegetables, potatoes, and celery. Cover and simmer for 25
minutes. Serve hot.
Sweet potato soup recipe ??
Roasted Sweet Potato Soup - Potage aux patates douces
INGREDIENTS:
* 1 large sweet potato (about 11 oz.), finely chopped
* 1 red onion, finely chopped
* 2 Tablespoons olive oil
* 1 teaspoon ground cumin
* sea salt and freshly ground black pepper
* 3 cups vegetable stock
PREPARATION:
Preheat the oven to 425F.
1. Finely chop the potato and the red onion. Place in a small bowl.
2. Mix the olive oil, cumin, salt and pepper together.
3. Pour the oil over the potatoes and red onion and toss to coat.
4.Spread the veggies out on a baking dish and place in the oven for 15 to 20 minutes or until the potatoes are soft.
5. While the vegetables are roasting, pour the stock into a pot and bring to a boil.
6. Add the vegetables to the stock. Using a stick blender blend the soup. Alternatively, working in batches, pur茅e the soup in a blender.
To serve:
Ladle into 4 soup bowls and serve hot.Sweet potato soup recipe ??
Heres an easy Sweet Potato and Ham soup
1 tbls butter
1 small leek,sliced
1 clove garlic,minced
1/2 lbs.ham,cut into cubes
2 medium sweet potatoes,peeled and cubed
4 cups chicken broth
1/2 tsp dried thyme leaves,crushed
2 onces of fresh spinach,coarsely chopped
Melt butter in large saucepan,add leek and garlic,cook till leek is limp
Add ham,potatoes,broth and thyme.Bring to boil.Reduce heat to med-lo cook about 10-min or till potatoes are tender
Stir in spinach,simmer,uncovered,2-min or until spinach is wilted.
Makes 6-servingsSweet potato soup recipe ??
Cream of Sweet Potato Soup:
INGREDIENTS:
* 3 sweet potatoes, peeled and sliced
* 2 cups chicken broth
* 1 teaspoon sugar
* 1/8 teaspoon ground cloves
* 1/8 teaspoon nutmeg
* salt to taste
* 1 1/2 cups light cream, half-and-half, or milk
PREPARATION:
Put sweet potatoes and broth in slow cooker. Cover and cook on HIGH 2 to 3 hours, until potatoes are tender. Puree in blender or food processor. Return pureed potatoes to crockpot, along with remaining ingredients.
Cover and cook on high 1 to 2 hours.
Serve hot or chilled with a dollop of sour cream or a fresh grating of nutmeg, if desired.
Makes about 1 quart.
SWEET POTATO BISQUE
This soup is simple, rich and easy to make.
1/2 cup butter
1/2 cup chopped onions
1 cup celery
2 large sweet potatoes, peeled and diced
3 cups chicken broth
1 cup milk
1/2 teaspoon cloves
salt and pepper to taste.
Melt the butter in a 4 qt. saucepan. Add the onions and celery and saute for 10 minutes. Add the sweet diced potatoes and chicken broth. Bring to a boil, lower heat to medium, cover and cook for 25 minutes until the potatoes are very tender. Puree the potatoes in a blender (in small batches) or with a hand-held immersion blender. Stir in the milk and cloves. Season to taste with the salt and pepper. Reheat and serve.
I think there is a recipe on Kraft's website.
www.kraft.com
Here's is the recipe I use.
Cream Of Sweet Potato Soup
3 sweet potatoes, peeled and sliced
2 cups chicken broth (vegetable broth can also be used)
1 teaspoon sugar
1/8 t
1/8 t nutmeg
1 1/2 cups light cream (milk will do)
Put sweet potatoes and broth in slow cooker. Cover and cook on HIGH 2 to 3 hours, until potatoes are tender.
Put potatoes in blender and puree return to crockpot, along with remaining ingredients.
Cover and cook on high 1 to 2 hours.
Serve hot or chilled with sour creamand fresh grated nutmeg.
Makes about 1 quart.jabbawockeez mask
INGREDIENTS:
* 1 large sweet potato (about 11 oz.), finely chopped
* 1 red onion, finely chopped
* 2 Tablespoons olive oil
* 1 teaspoon ground cumin
* sea salt and freshly ground black pepper
* 3 cups vegetable stock
PREPARATION:
Preheat the oven to 425F.
1. Finely chop the potato and the red onion. Place in a small bowl.
2. Mix the olive oil, cumin, salt and pepper together.
3. Pour the oil over the potatoes and red onion and toss to coat.
4.Spread the veggies out on a baking dish and place in the oven for 15 to 20 minutes or until the potatoes are soft.
5. While the vegetables are roasting, pour the stock into a pot and bring to a boil.
6. Add the vegetables to the stock. Using a stick blender blend the soup. Alternatively, working in batches, pur茅e the soup in a blender.
To serve:
Ladle into 4 soup bowls and serve hot.Sweet potato soup recipe ??
Heres an easy Sweet Potato and Ham soup
1 tbls butter
1 small leek,sliced
1 clove garlic,minced
1/2 lbs.ham,cut into cubes
2 medium sweet potatoes,peeled and cubed
4 cups chicken broth
1/2 tsp dried thyme leaves,crushed
2 onces of fresh spinach,coarsely chopped
Melt butter in large saucepan,add leek and garlic,cook till leek is limp
Add ham,potatoes,broth and thyme.Bring to boil.Reduce heat to med-lo cook about 10-min or till potatoes are tender
Stir in spinach,simmer,uncovered,2-min or until spinach is wilted.
Makes 6-servingsSweet potato soup recipe ??
Cream of Sweet Potato Soup:
INGREDIENTS:
* 3 sweet potatoes, peeled and sliced
* 2 cups chicken broth
* 1 teaspoon sugar
* 1/8 teaspoon ground cloves
* 1/8 teaspoon nutmeg
* salt to taste
* 1 1/2 cups light cream, half-and-half, or milk
PREPARATION:
Put sweet potatoes and broth in slow cooker. Cover and cook on HIGH 2 to 3 hours, until potatoes are tender. Puree in blender or food processor. Return pureed potatoes to crockpot, along with remaining ingredients.
Cover and cook on high 1 to 2 hours.
Serve hot or chilled with a dollop of sour cream or a fresh grating of nutmeg, if desired.
Makes about 1 quart.
SWEET POTATO BISQUE
This soup is simple, rich and easy to make.
1/2 cup butter
1/2 cup chopped onions
1 cup celery
2 large sweet potatoes, peeled and diced
3 cups chicken broth
1 cup milk
1/2 teaspoon cloves
salt and pepper to taste.
Melt the butter in a 4 qt. saucepan. Add the onions and celery and saute for 10 minutes. Add the sweet diced potatoes and chicken broth. Bring to a boil, lower heat to medium, cover and cook for 25 minutes until the potatoes are very tender. Puree the potatoes in a blender (in small batches) or with a hand-held immersion blender. Stir in the milk and cloves. Season to taste with the salt and pepper. Reheat and serve.
I think there is a recipe on Kraft's website.
www.kraft.com
Here's is the recipe I use.
Cream Of Sweet Potato Soup
3 sweet potatoes, peeled and sliced
2 cups chicken broth (vegetable broth can also be used)
1 teaspoon sugar
1/8 t
1/8 t nutmeg
1 1/2 cups light cream (milk will do)
Put sweet potatoes and broth in slow cooker. Cover and cook on HIGH 2 to 3 hours, until potatoes are tender.
Put potatoes in blender and puree return to crockpot, along with remaining ingredients.
Cover and cook on high 1 to 2 hours.
Serve hot or chilled with sour creamand fresh grated nutmeg.
Makes about 1 quart.
A vegetarian soup recipe that involves black beans and tomatoes?Please ,thankyou.?
This one has a great flavor:
Black Bean and Roasted Tomato Soup
Ingredients
1 pound plum tomatoes, halved lengthwise
1 large onion, halved lengthwise, cut into thin wedges
1 medium carrot, peeled, quartered
3 large garlic cloves, chopped
1 tablespoon olive oil
1/2 teaspoon dried oregano
2 cups (or more) canned vegetable broth
3 1/4 cups cooked black beans or two 15-ounce cans black beans, rinsed, drained
1/2 cup plain nonfat yogurt
Preparation
Preheat oven to 350掳F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes.
Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.
Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper.
(Can be made 1 day ahead. Cover; chill. Rewarm before continuing.)
Ladle soup into bowls. Top each with dollop of yogurt.A vegetarian soup recipe that involves black beans and tomatoes?Please ,thankyou.?
onion, carrots, celery, garlic
beans, tomatoes, frozen okra
corn, peas, if you like them.
for a thick beef-like broth use
the black bean broth and slowly
add re-fried beans, a little at a time
until you like it. Then add macaroni,
or a small amount of rice.A vegetarian soup recipe that involves black beans and tomatoes?Please ,thankyou.?
Stormy Black Bean Soup
Vary the amount of spices in this to suit your taste.
1 large onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
2 cans (or 3 cups) black beans, rinsed and drained
1 tbsp. oregano
1 tsp. cumin
2 bay leaves
1-2 tsp. chile powder
generous grating of black pepper
1-2 tsp. minced chipotle chiles in adobo sauce
2 15-ounce cans diced tomatoes
4-5 cups vegetable broth or water
1 cup fresh or frozen corn kernels (optional)
lime wedges
In a large pot, saut茅 the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Makes 4-6 servings.
Black bean and tomato soup.
Black Bean and Roasted Tomato Soup
Ingredients
1 pound plum tomatoes, halved lengthwise
1 large onion, halved lengthwise, cut into thin wedges
1 medium carrot, peeled, quartered
3 large garlic cloves, chopped
1 tablespoon olive oil
1/2 teaspoon dried oregano
2 cups (or more) canned vegetable broth
3 1/4 cups cooked black beans or two 15-ounce cans black beans, rinsed, drained
1/2 cup plain nonfat yogurt
Preparation
Preheat oven to 350掳F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes.
Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.
Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper.
(Can be made 1 day ahead. Cover; chill. Rewarm before continuing.)
Ladle soup into bowls. Top each with dollop of yogurt.A vegetarian soup recipe that involves black beans and tomatoes?Please ,thankyou.?
onion, carrots, celery, garlic
beans, tomatoes, frozen okra
corn, peas, if you like them.
for a thick beef-like broth use
the black bean broth and slowly
add re-fried beans, a little at a time
until you like it. Then add macaroni,
or a small amount of rice.A vegetarian soup recipe that involves black beans and tomatoes?Please ,thankyou.?
Stormy Black Bean Soup
Vary the amount of spices in this to suit your taste.
1 large onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
2 cans (or 3 cups) black beans, rinsed and drained
1 tbsp. oregano
1 tsp. cumin
2 bay leaves
1-2 tsp. chile powder
generous grating of black pepper
1-2 tsp. minced chipotle chiles in adobo sauce
2 15-ounce cans diced tomatoes
4-5 cups vegetable broth or water
1 cup fresh or frozen corn kernels (optional)
lime wedges
In a large pot, saut茅 the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Makes 4-6 servings.
Black bean and tomato soup.
Soup's on! (Veggie suggestions, no recipes though please)?
Tonight I'm making vegetable soup and I would like to know some of yall's favorite power-packed veggies for ideas.
Thanks =)Soup's on! (Veggie suggestions, no recipes though please)?
i usually boil onions, potatoes and carrots, drain and then mush them all together making a soupy - mash potatoesSoup's on! (Veggie suggestions, no recipes though please)?
yum...
squash,carrots,broccoli,potatoes,noodl鈥?and spinach.
carrots, celery, green beans, potatos, peas and corn.
apple/parsnip puree
mushroom and asparagus is a classic combo
leek and potato
spinach is great to toss in at the very end of cooking.
Thanks =)Soup's on! (Veggie suggestions, no recipes though please)?
i usually boil onions, potatoes and carrots, drain and then mush them all together making a soupy - mash potatoesSoup's on! (Veggie suggestions, no recipes though please)?
yum...
squash,carrots,broccoli,potatoes,noodl鈥?and spinach.
carrots, celery, green beans, potatos, peas and corn.
apple/parsnip puree
mushroom and asparagus is a classic combo
leek and potato
spinach is great to toss in at the very end of cooking.
Recipe for cream soup?
Do you know of a recipe for ';cream of'; soups. And if so how does the taste differ from store bought soups.Recipe for cream soup?
CREAM OF CHICKEN BROCCOLI SOUP
4 c. broccoli (chopped)
1 lg. onion, chopped
3 lg. carrots, grated
1 c. diced celery
1 stick butter
2 (10 oz.) cans cream of chicken soup
4 soup cans water with 40 oz.
1 (12 oz.) can evaporated milk
Pepper to taste
In an skillet saute the vegetables in the butter until semi done. Stir and do not allow the vegetables to brown. When vegetables are semi down add 2 (10 ounce) cans of cream of chicken soup, 40 ounces of water. Allow soup and vegetables to simmer until smooth and bubbly (10 to 15 minutes).
Turn heat off and add 1 (12 ounce) can of evaporated milk, stir into soup mix. Do not allow soup to boil or cook after adding milk. Add pepper to taste. Serve immediately.
Cream of Mushroom Soup
1-1/2 ounces dried porcini mushrooms, or other dried mushrooms
7 cups chicken broth, homemade or low-sodium canned
6 tablespoons unsalted butter
5 cloves garlic, minced
10 ounces button mushrooms, chopped
2 leeks (white part only), thinly sliced
2 medium shallots, thinly sliced
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 teaspoon Madeira
1 teaspoon kosher salt
Freshly ground black pepper
Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
Cream of Potato Soup
1 med. onion - chopped
2 Tbls. butter OR margarine
4 med. potatoes - peeled, diced
1 cup chicken broth
1/4 cup chopped fresh parsley OR 2 Tbls. dried parsley
1/4 tsp. ground thyme
1/4 tsp. celery seed (see Notes, below)
salt and pepper - to taste
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
-In a 2-quart saucepan over medium-high heat, cook onions in butter until soft.
-Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan; simmer for 15 minutes over medium-low heat, stirring occasionally.
-Stir milk/flour mixture into the saucepan.
-Puree half of soup in a blender; return puree to the saucepan.
-Simmer soup, stirring often, until thickened.
Notes: No celery seed? Use celery salt and omit or reduce added salt.
I hope these were helpful,Take Care!!! :)Recipe for cream soup?
Basic Recipe 21/2cups milk, 1/2cup flour, 2tsp butter or margarine, dash of pepper and salt put all ingredients into a blender until smooth pour into sauce pan stir constantly on med-hi heat until it starts to thicken (can scortch easly) take off at first bubble or boil. Then you can add whatever you want like cauliflower, mushrooms celery, broccoli, cabbage or potato just make sure whatever you use is cooked first its really good
You can make cream of almost any kind of veggies by using cream or half and half. Puree in a blender, your soup should taste better than store brand.
i don't have any recipe for this. store bought soups mostly contain msg that's not good for us and home cooked ones are more tastier and no msg
Cream Soup Base
This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup
INGREDIENTS
1/2 cup butter
6 tablespoons all-purpose flour
2 cups milk
2 cubes chicken bouillon
ground black pepper to taste
DIRECTIONS
Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.
I made this for a group event and it was loved by all. I added the baked potatoes and bacon. I found I needed a lot more milk for a less thick soup. I used 1% milk and everyone still thought it was made with cream.
I went to http://www.cooks.com/rec/search?q=cream+鈥?/a>
and found 1660 different recipes. so I am sure that you can find a cream soup that is right for you, enjoy
I love having cream of potato soup with penne rigate noodles. I usually cook the noodles and drain the water out I leave just enough in there to line the bottom of the pot.. Then I add a can of cream of potato soup.. and to make it extra creamy i add a slice or two of white american cheese or a half a cup of parmasean either fresh or the craft that comes in the shaker bottle.. Try it.. Youll love it I promise..
If you dont like cream of potato try any other cream of soup and do the same thing..
You can make any soup creamy....Just add cream or 1/2 and 1/2 slowly and make sure its warm so you dont curdle the milk.
CREAM OF CHICKEN BROCCOLI SOUP
4 c. broccoli (chopped)
1 lg. onion, chopped
3 lg. carrots, grated
1 c. diced celery
1 stick butter
2 (10 oz.) cans cream of chicken soup
4 soup cans water with 40 oz.
1 (12 oz.) can evaporated milk
Pepper to taste
In an skillet saute the vegetables in the butter until semi done. Stir and do not allow the vegetables to brown. When vegetables are semi down add 2 (10 ounce) cans of cream of chicken soup, 40 ounces of water. Allow soup and vegetables to simmer until smooth and bubbly (10 to 15 minutes).
Turn heat off and add 1 (12 ounce) can of evaporated milk, stir into soup mix. Do not allow soup to boil or cook after adding milk. Add pepper to taste. Serve immediately.
Cream of Mushroom Soup
1-1/2 ounces dried porcini mushrooms, or other dried mushrooms
7 cups chicken broth, homemade or low-sodium canned
6 tablespoons unsalted butter
5 cloves garlic, minced
10 ounces button mushrooms, chopped
2 leeks (white part only), thinly sliced
2 medium shallots, thinly sliced
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 teaspoon Madeira
1 teaspoon kosher salt
Freshly ground black pepper
Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
Cream of Potato Soup
1 med. onion - chopped
2 Tbls. butter OR margarine
4 med. potatoes - peeled, diced
1 cup chicken broth
1/4 cup chopped fresh parsley OR 2 Tbls. dried parsley
1/4 tsp. ground thyme
1/4 tsp. celery seed (see Notes, below)
salt and pepper - to taste
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
-In a 2-quart saucepan over medium-high heat, cook onions in butter until soft.
-Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan; simmer for 15 minutes over medium-low heat, stirring occasionally.
-Stir milk/flour mixture into the saucepan.
-Puree half of soup in a blender; return puree to the saucepan.
-Simmer soup, stirring often, until thickened.
Notes: No celery seed? Use celery salt and omit or reduce added salt.
I hope these were helpful,Take Care!!! :)Recipe for cream soup?
Basic Recipe 21/2cups milk, 1/2cup flour, 2tsp butter or margarine, dash of pepper and salt put all ingredients into a blender until smooth pour into sauce pan stir constantly on med-hi heat until it starts to thicken (can scortch easly) take off at first bubble or boil. Then you can add whatever you want like cauliflower, mushrooms celery, broccoli, cabbage or potato just make sure whatever you use is cooked first its really good
You can make cream of almost any kind of veggies by using cream or half and half. Puree in a blender, your soup should taste better than store brand.
i don't have any recipe for this. store bought soups mostly contain msg that's not good for us and home cooked ones are more tastier and no msg
Cream Soup Base
This is a creamy soup base that will make many types of cream soup. Use your imagination and create a new soup
INGREDIENTS
1/2 cup butter
6 tablespoons all-purpose flour
2 cups milk
2 cubes chicken bouillon
ground black pepper to taste
DIRECTIONS
Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.
To this base you may add steamed broccoli and American cheese; or chunks of baked potato (peel and all) with American cheese, bacon pieces, and chives; or pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well, steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus is used, add some of the liquid as well), topped with grated cheese and bacon pieces.
I made this for a group event and it was loved by all. I added the baked potatoes and bacon. I found I needed a lot more milk for a less thick soup. I used 1% milk and everyone still thought it was made with cream.
I went to http://www.cooks.com/rec/search?q=cream+鈥?/a>
and found 1660 different recipes. so I am sure that you can find a cream soup that is right for you, enjoy
I love having cream of potato soup with penne rigate noodles. I usually cook the noodles and drain the water out I leave just enough in there to line the bottom of the pot.. Then I add a can of cream of potato soup.. and to make it extra creamy i add a slice or two of white american cheese or a half a cup of parmasean either fresh or the craft that comes in the shaker bottle.. Try it.. Youll love it I promise..
If you dont like cream of potato try any other cream of soup and do the same thing..
You can make any soup creamy....Just add cream or 1/2 and 1/2 slowly and make sure its warm so you dont curdle the milk.
What is the diet & recipe for the cabbage soup in the cabbage soup diet?
sWhat is the diet %26amp; recipe for the cabbage soup in the cabbage soup diet?
6 large green onions
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
3 Carrots
1 Container (10 oz. or so) Mushrooms
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix
1 or 2 cubes of bouillon (optional)
1 48oz can V8 juice (optional)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc
Directions:
Slice green onions, put in a pot and start to saute with cooking spray.
Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, cut into bite size pieces, and add to pot.
Slice mushrooms into thick slices, add to pot.
If you would like a spicy soup, add a small amount of curry or cayenne pepper now.
You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.
Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.
Follow the diet religiously.
Drink at least 4 glasses of water per day
Keep in mind that it's only seven days
Complement the diet with a good multivitamin tablet
Print the information on this site so you can refer to it daily
Eat plenty of soup - as much as you want! Do not try to starve yourself or you'll probably cheat and break the diet
Try different spices to liven up the soup and add variety
What is the diet %26amp; recipe for the cabbage soup in the cabbage soup diet?
Stay away from this diet. It is nearly the latest fad. It promises to allow you to lose weight in a week. The problem with this diet is that it just starves your body. The result is that you will lose water weight. I would highly recommend that you stay clear of this silly fad diet.
Good luck on your dieting adventures..
im not sure coz i've neva heard about it. Do u know how to make icing for cupcakes coz i want to make a party and a competition for the best decoration of cupcake.
Here it is:
http://www.recipe-for.net/soup-recipes/c鈥?/a>
Vote for me!!!
ah, honey....this is not a good recipe to eat in order to lose weight.
I'd skip this all together, watch your portions and get your daily requirements.
Recipe for Cabbage soup?
I need an easy and simple recipe. I have some cabbage, tomatoe sauce, spices, bullion cubes, carrots, green beans, and onions - I need a general recipe or some ideas on how to make it good. Thanks for the help.Recipe for Cabbage soup?
*******CABBAGE SOUP
3 tbsp. tomato paste
2 tbsp. olive oil
4 c. water
2 tbsp. instant beef bouillon
1 pkgs. Lipton onion soup mix
1/2 c. chopped carrots
1/2 c. chopped celery
1 tsp. chopped parsley
1/2 tsp. Italian Seasoning
1/2 to 1 c. chopped cabbage
1/4 tsp. garlic powder
Combine tomato paste, olive oil, water, beef bouillon, onion soup mix, garlic powder in stockpot. Bring to a boil. Simmer for 10 to 15 minutes. Add carrots, celery, parsley and Italian seasoning. Simmer for 20 minutes. Add cabbage, simmer until tender. Ladle into soup bowls.Recipe for Cabbage soup?
Cabbage Soup
1/2 small white cabbage
3 sticks celery chopped
green beans chopped
bay leaf
clove garlic
600mls water
onion chopped
1 bullion cube
1 carrot grated
1/2 tsp Dill
Salt and pepper
Place all the ingredients into a large pot and simmer gently for about 45 mins Liquidise and season to taste.
*******CABBAGE SOUP
3 tbsp. tomato paste
2 tbsp. olive oil
4 c. water
2 tbsp. instant beef bouillon
1 pkgs. Lipton onion soup mix
1/2 c. chopped carrots
1/2 c. chopped celery
1 tsp. chopped parsley
1/2 tsp. Italian Seasoning
1/2 to 1 c. chopped cabbage
1/4 tsp. garlic powder
Combine tomato paste, olive oil, water, beef bouillon, onion soup mix, garlic powder in stockpot. Bring to a boil. Simmer for 10 to 15 minutes. Add carrots, celery, parsley and Italian seasoning. Simmer for 20 minutes. Add cabbage, simmer until tender. Ladle into soup bowls.Recipe for Cabbage soup?
Cabbage Soup
1/2 small white cabbage
3 sticks celery chopped
green beans chopped
bay leaf
clove garlic
600mls water
onion chopped
1 bullion cube
1 carrot grated
1/2 tsp Dill
Salt and pepper
Place all the ingredients into a large pot and simmer gently for about 45 mins Liquidise and season to taste.
Did anyone take down the recipe for Rachel Allen's chorizo and chick pea soup?
I saw this recipe on Saturday morning's programme but can't get it from the BBC's website.
Can you help?Did anyone take down the recipe for Rachel Allen's chorizo and chick pea soup?
here it is..
Chickpea and chorizo soup
by Simon Rimmer
from This Little Farmer
Serves 6-8
Preparation time overnight
Cooking time over 2 hours
Ingredients
225g/8oz dried chickpeas
1 tbsp oil
125g/4陆oz piece of chorizo, cut into bite-sized chunks
3 cloves garlic, chopped
陆 onion, studded with 4 cloves
2 tsp ground coriander
salt and freshly ground black pepper
To serve
extra virgin olive oil
toasted flaked almonds
Method
1. Soak the chickpeas overnight in water. Drain and rinse when ready to cook.
2. Heat the oil in a frying pan and fry the chorizo in oil until just beginning to crisp.
3. Add the chickpeas and cook for three minutes.
4. Add the garlic, onion and coriander. Cover with water (you need to cover all the ingredients by about 25mm) and bring to the boil. Then simmer for 2 hours. Keep a check on the water - you'll probably need to keep adding a little to cover the chickpeas.
5. Remove the onion and season the soup, to taste, with salt and freshly ground black pepper.
6. Spoon about half of the chickpeas into a blender and blend smooth (you may need a little more water). Put the blended chickpeas back into the pan and reheat. Serve topped with flaked almonds and a swirl of olive oil.Did anyone take down the recipe for Rachel Allen's chorizo and chick pea soup?
Go to www.foodnetwork.com and use the search terms:
chorizo AND Rachel Ray
I couldn't find a chick pea soup recipe. They must not have uploaded that program as of today.
yep! i took it down!!!! but later found it!!!
1 chorizo,
1 clove of minced garlic
One tbsp olive oil 125g chorizo, diced One onion, finely chopped Two celery stalks, finely chopped Two cloves of crushed or grated garlic 1 x 410g tin of chickpeas Two tins of chopped tomatoes (or eight fresh ripe tomatoes, peeled and chopped) One litre chicken stock Salt and pepper 450g spinach, destalked and finely chopped (or baby spinach leaves left whole) Put the olive oil in a large saucepan on the heat and add the diced chorizo.
Cook for a minute or two until the chorizo releases its oils, then add the chopped onion, celery and garlic.
Cook on a gentle heat with the lid on until the onion is completely cooked - about 10 minutes - then remove the lid and turn up the heat and cook for a minute to slightly brown the onion.
Add the chickpeas (and all the liquid), tomatoes (and all the liquid) and the stock. Season with salt and pepper and bring up to the boil.
Simmer for about 20 minutes until the tomatoes are soft and the chickpeas have absorbed all the flavours. Taste for seasoning and add more salt and pepper if necessary. With the mixture still boiling, add the spinach and cook for one minute more, until the spinach is soft.
yumyum!jabbawockeez mask
Can you help?Did anyone take down the recipe for Rachel Allen's chorizo and chick pea soup?
here it is..
Chickpea and chorizo soup
by Simon Rimmer
from This Little Farmer
Serves 6-8
Preparation time overnight
Cooking time over 2 hours
Ingredients
225g/8oz dried chickpeas
1 tbsp oil
125g/4陆oz piece of chorizo, cut into bite-sized chunks
3 cloves garlic, chopped
陆 onion, studded with 4 cloves
2 tsp ground coriander
salt and freshly ground black pepper
To serve
extra virgin olive oil
toasted flaked almonds
Method
1. Soak the chickpeas overnight in water. Drain and rinse when ready to cook.
2. Heat the oil in a frying pan and fry the chorizo in oil until just beginning to crisp.
3. Add the chickpeas and cook for three minutes.
4. Add the garlic, onion and coriander. Cover with water (you need to cover all the ingredients by about 25mm) and bring to the boil. Then simmer for 2 hours. Keep a check on the water - you'll probably need to keep adding a little to cover the chickpeas.
5. Remove the onion and season the soup, to taste, with salt and freshly ground black pepper.
6. Spoon about half of the chickpeas into a blender and blend smooth (you may need a little more water). Put the blended chickpeas back into the pan and reheat. Serve topped with flaked almonds and a swirl of olive oil.Did anyone take down the recipe for Rachel Allen's chorizo and chick pea soup?
Go to www.foodnetwork.com and use the search terms:
chorizo AND Rachel Ray
I couldn't find a chick pea soup recipe. They must not have uploaded that program as of today.
yep! i took it down!!!! but later found it!!!
1 chorizo,
1 clove of minced garlic
One tbsp olive oil 125g chorizo, diced One onion, finely chopped Two celery stalks, finely chopped Two cloves of crushed or grated garlic 1 x 410g tin of chickpeas Two tins of chopped tomatoes (or eight fresh ripe tomatoes, peeled and chopped) One litre chicken stock Salt and pepper 450g spinach, destalked and finely chopped (or baby spinach leaves left whole) Put the olive oil in a large saucepan on the heat and add the diced chorizo.
Cook for a minute or two until the chorizo releases its oils, then add the chopped onion, celery and garlic.
Cook on a gentle heat with the lid on until the onion is completely cooked - about 10 minutes - then remove the lid and turn up the heat and cook for a minute to slightly brown the onion.
Add the chickpeas (and all the liquid), tomatoes (and all the liquid) and the stock. Season with salt and pepper and bring up to the boil.
Simmer for about 20 minutes until the tomatoes are soft and the chickpeas have absorbed all the flavours. Taste for seasoning and add more salt and pepper if necessary. With the mixture still boiling, add the spinach and cook for one minute more, until the spinach is soft.
yumyum!
Does anyone have a great recipe for soup...?
Using leeks and potatoes?Does anyone have a great recipe for soup...?
Asparagus Leek Potato.
1 Lb. Fresh Asparagus
1 Bunch Leeks
3 Medium Potatos
2 Cloves Garlic Chopped
1/8 Teaspoon Cayenne Pepper
Sal N Pepper to taste.
In Medium Sauce Pot Placed Chopped Asapagus, Leeks and potatoes into pot. Add Seasoning and Garlic. Cover with Water or Chicken Broth and boil for 2-3 hours. Vegetables must be cooked through.
Place into a blnder and puree until smooth.
Add Cream or 1/2N1/2 till smooth.
Yum:-)Does anyone have a great recipe for soup...?
Potato Leek soup
1 cup butter
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream
DIRECTIONS
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
6 potatoes, peeled and cut into large pieces
8 leeks, whites only, soaked in salt water to remove grit
3 stalks celery, roughly chopped
1 medium onion, peeled and quartered
1 bay leaf
2 quarts chicken stock
1/2 cup all-purpose flour
1/2 cup (4 ounces or 1 stick) melted butter
1 cup heavy cream
1 1/2 teaspoons finely chopped fresh thyme leaves
Salt and pepper
To a large pot add potatoes, 4 of the leeks, celery, onion, bay leaf and chicken stock. Let boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper, to taste. *Blend soup with an immersion blender (or in batches in a blender or food processor*). Simmer for 20 more minutes. Remove bay leaf and serve.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
BLT Soup (Bacon, Leek, and Tomato) DELICIOUS!!
You can find it at this site:
http://www.foodnetwork.com/food/recipes/鈥?/a>
I hope this helped!
Ham, Potato %26amp; Leek Soup
Ingredients
2 Tbsp butter
4 cups thinly sliced leeks, white and light green parts only
4 cups chicken broth
2 large russet potatoes, peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 cup cream or half and half (optional)
Salt to taste
3 Tbsp fresh parsley, chives or dill, chopped
Directions
1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add broth, potatoes and pepper. Bring to a boil over medium high heat.
2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth.
3 Stir in diced ham and if desired, cream. Season to taste with salt. Garnish with parsley, chives or dill.
Serves 6.
JM
Asparagus Leek Potato.
1 Lb. Fresh Asparagus
1 Bunch Leeks
3 Medium Potatos
2 Cloves Garlic Chopped
1/8 Teaspoon Cayenne Pepper
Sal N Pepper to taste.
In Medium Sauce Pot Placed Chopped Asapagus, Leeks and potatoes into pot. Add Seasoning and Garlic. Cover with Water or Chicken Broth and boil for 2-3 hours. Vegetables must be cooked through.
Place into a blnder and puree until smooth.
Add Cream or 1/2N1/2 till smooth.
Yum:-)Does anyone have a great recipe for soup...?
Potato Leek soup
1 cup butter
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream
DIRECTIONS
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
6 potatoes, peeled and cut into large pieces
8 leeks, whites only, soaked in salt water to remove grit
3 stalks celery, roughly chopped
1 medium onion, peeled and quartered
1 bay leaf
2 quarts chicken stock
1/2 cup all-purpose flour
1/2 cup (4 ounces or 1 stick) melted butter
1 cup heavy cream
1 1/2 teaspoons finely chopped fresh thyme leaves
Salt and pepper
To a large pot add potatoes, 4 of the leeks, celery, onion, bay leaf and chicken stock. Let boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper, to taste. *Blend soup with an immersion blender (or in batches in a blender or food processor*). Simmer for 20 more minutes. Remove bay leaf and serve.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
BLT Soup (Bacon, Leek, and Tomato) DELICIOUS!!
You can find it at this site:
http://www.foodnetwork.com/food/recipes/鈥?/a>
I hope this helped!
Ham, Potato %26amp; Leek Soup
Ingredients
2 Tbsp butter
4 cups thinly sliced leeks, white and light green parts only
4 cups chicken broth
2 large russet potatoes, peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 cup cream or half and half (optional)
Salt to taste
3 Tbsp fresh parsley, chives or dill, chopped
Directions
1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add broth, potatoes and pepper. Bring to a boil over medium high heat.
2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth.
3 Stir in diced ham and if desired, cream. Season to taste with salt. Garnish with parsley, chives or dill.
Serves 6.
JM
Pumpkin Soup Recipe with Grams and Liters?
can anyone find me a simple pumpkin soup recipe using grams and liters for the ingredients?
Thank you xxPumpkin Soup Recipe with Grams and Liters?
Ingredients
1 teaspoon oil
500 g pumpkin, peeled and chopped
1 large potato, peeled and chopped
1 onion, finely chopped
1 liter chicken stock or vegetable stock
1 (14 ounce) can chickpeas, drained
2 teaspoons cumin
1 teaspoon coriander
1 garlic clove, crushed
1 (12 ounce) can evaporated skim milk
salt and pepper
Directions
1
Heat oil in pan, add cumin, coriander and garlic, stirring over low heat 1 minute.
2
Add stock, pumpkin, potato and onion.
3
Cook until tender.
4
Add chickpeas and evaporated milk, process until thick and most of chickpeas have been pureed.
5
Serve with crusty bread.
Thank you xxPumpkin Soup Recipe with Grams and Liters?
Ingredients
1 teaspoon oil
500 g pumpkin, peeled and chopped
1 large potato, peeled and chopped
1 onion, finely chopped
1 liter chicken stock or vegetable stock
1 (14 ounce) can chickpeas, drained
2 teaspoons cumin
1 teaspoon coriander
1 garlic clove, crushed
1 (12 ounce) can evaporated skim milk
salt and pepper
Directions
1
Heat oil in pan, add cumin, coriander and garlic, stirring over low heat 1 minute.
2
Add stock, pumpkin, potato and onion.
3
Cook until tender.
4
Add chickpeas and evaporated milk, process until thick and most of chickpeas have been pureed.
5
Serve with crusty bread.
Does anybody know where i can get a recipe for shredded chicken sandwiches with cream of chicken soup?
I am looking for a nice sandwich to serve at my son's graduation party.Does anybody know where i can get a recipe for shredded chicken sandwiches with cream of chicken soup?
Hot Chicken Sandwich
20 min | 20 min prep | SERVES 25
Ingredients
8 cups cooked chicken
1 cup chicken broth
1(10ounce)can cream of chicken soup
1(10ounce)can cream of celery soup
Directions
1Mix together and cook in crock pot on low for 4-6 hours.
2Serve on hamburger buns or bread.
3May be frozen.Does anybody know where i can get a recipe for shredded chicken sandwiches with cream of chicken soup?
Sorry to be facetious,but I hope you aren,t thinking of trying to put cream of chicken soup in a sandwich!
Sorry I don't but have u tryed the flour tortilla wrap sandwiches. They are great for parties. Cover tortilla with cream of cheese, use whatever sandwich meat and cheese you like, put on one side of the tortilla, add ur tomato, lettuce etc.on top of meat and roll, than cut in 1inch pieces set on platter and ur done. I also use spinish and cream of cheese mixed together with the meat. I have seen chicken mixture on ritz crackers. When using light bread, use bread knife and saw off the brown edges, cut sandwich inhalf,
go to foodnetwork.com they have a wonderful chicken salad sand. recipe on there I just saw it.
Hot Chicken Sandwich
20 min | 20 min prep | SERVES 25
Ingredients
8 cups cooked chicken
1 cup chicken broth
1(10ounce)can cream of chicken soup
1(10ounce)can cream of celery soup
Directions
1Mix together and cook in crock pot on low for 4-6 hours.
2Serve on hamburger buns or bread.
3May be frozen.Does anybody know where i can get a recipe for shredded chicken sandwiches with cream of chicken soup?
Sorry to be facetious,but I hope you aren,t thinking of trying to put cream of chicken soup in a sandwich!
Sorry I don't but have u tryed the flour tortilla wrap sandwiches. They are great for parties. Cover tortilla with cream of cheese, use whatever sandwich meat and cheese you like, put on one side of the tortilla, add ur tomato, lettuce etc.on top of meat and roll, than cut in 1inch pieces set on platter and ur done. I also use spinish and cream of cheese mixed together with the meat. I have seen chicken mixture on ritz crackers. When using light bread, use bread knife and saw off the brown edges, cut sandwich inhalf,
go to foodnetwork.com they have a wonderful chicken salad sand. recipe on there I just saw it.
Wanton Soup Recipe? 10 points!?
I went to a teriyaki place the other day and ordered the wanton soup. OMG it was aazing. It had a clear broth, full of flavor, lots of regualr pepper and of course wantons. PLEASE help me make this! 10 points for the recipe!Wanton Soup Recipe? 10 points!?
Ingredients:
8 oz ground pork
1 scallion, chopped
1/4 tsp ground ginger
1/2 tsp cornstarch
24 wonton skins
5 cups water
8 cups chicken broth
1 tbsp soy sauce
1 cup spinach or watercress, torn in pieces
In a large bowl, mix the pork, scallion, ginger, and cornstarch. Cook until the pork loses its pink; drain off fat. When cool, place 2 teaspoons of filling in the center of each wonton skin. Moisten the edges with water. Fold each in half to form a triangle and press edges together. Then moisten the outside points of each triangle and pinch together. Cover and refrigerate for up to 1 day.
In a large pot, bring the water to a boil. Add the wontons. Return to a boil, reduce the heat, and simmer, uncovered, for 2 minutes, or until the dumplings float to the top. Drain.
Heat the broth and add the soy sauce and spinach. Bring just to a boil and remove from the heat. Place 3 wontons in each soup bowl and ladle the hot broth on top. Serves 6Wanton Soup Recipe? 10 points!?
INGREDIENTS
* 1/2 pound boneless pork loin, coarsely chopped
* 2 ounces peeled shrimp, finely chopped
* 1 teaspoon brown sugar
* 1 tablespoon Chinese rice wine
* 1 tablespoon light soy sauce
* 1 teaspoon finely chopped green onion
* 1 teaspoon chopped fresh ginger root
* 24 (3.5 inch square) wonton wrappers
* 3 cups chicken stock
* 1/8 cup finely chopped green onion
DIRECTIONS
1. In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
2. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
3. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
Notes
Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)
TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.
this recipes has grreat reviews and tips
you can change serving size and it will change measurments for you
also if you dont want meat in it just simply dont add it
really good site for any recipes
INGREDIENTS
1/2 pound boneless pork loin, coarsely chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
1/8 cup finely chopped green onion
DIRECTIONS
In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
Notes
Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)
TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.
WONTON SOUP
1 beaten egg
1/4 c. finely chopped onion
1/4 c. finely chopped water chestnuts
1 tbsp. soy sauce
2 tsp. grated fresh ginger root
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/2 lb. ground pork
1 (4 1/2 oz.) can shrimp, drained
40 wonton skins
8 c. water
For filling, combine all ingredients except wonton skins and water. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the right-hand corner with water. Grasp the two lower corners of triangle; bring these towards you below the filling. Overlap the left over the right corner, press and seal. Use 20 wontons in soup. Wrap and freeze remaining.
Bring 8 cups water to boil. Drop wontons one at a time. Simmer, uncovered about 3 minutes. Remove and rinse; drain.
SOUP:
6 c. chicken broth
1 c. coarsely shredded Chinese cabbage
1 c. thinly sliced mushrooms
1 (6 oz.) pkg. frozen pea pods, thawed and halved lengthwise
1/2 c. thinly sliced bamboo shoots
4 green onions, bias-sliced, 1 1/2 inch
In large saucepan bring chicken broth to boiling. Add vegetables (not onions) and wontons. Simmer uncovered, 4-5 minutes. Stir in green onion. Ladle soup into individual serving bowls.
Serves 6-8.
Easiest, tasty and authentic...buy fresh or frozen ready made wontons at the grocers. Start with 1 qt. chicken stock, bring to a simmer, add wontons, 2 Tbsps. soy sauce, 1 Tbsp. sesame oil, several scallions sliced thin and a pinch of red pepper flakes (optional). Simmer until wontons are tender and serve.
Ingredients:
8 oz ground pork
1 scallion, chopped
1/4 tsp ground ginger
1/2 tsp cornstarch
24 wonton skins
5 cups water
8 cups chicken broth
1 tbsp soy sauce
1 cup spinach or watercress, torn in pieces
In a large bowl, mix the pork, scallion, ginger, and cornstarch. Cook until the pork loses its pink; drain off fat. When cool, place 2 teaspoons of filling in the center of each wonton skin. Moisten the edges with water. Fold each in half to form a triangle and press edges together. Then moisten the outside points of each triangle and pinch together. Cover and refrigerate for up to 1 day.
In a large pot, bring the water to a boil. Add the wontons. Return to a boil, reduce the heat, and simmer, uncovered, for 2 minutes, or until the dumplings float to the top. Drain.
Heat the broth and add the soy sauce and spinach. Bring just to a boil and remove from the heat. Place 3 wontons in each soup bowl and ladle the hot broth on top. Serves 6Wanton Soup Recipe? 10 points!?
INGREDIENTS
* 1/2 pound boneless pork loin, coarsely chopped
* 2 ounces peeled shrimp, finely chopped
* 1 teaspoon brown sugar
* 1 tablespoon Chinese rice wine
* 1 tablespoon light soy sauce
* 1 teaspoon finely chopped green onion
* 1 teaspoon chopped fresh ginger root
* 24 (3.5 inch square) wonton wrappers
* 3 cups chicken stock
* 1/8 cup finely chopped green onion
DIRECTIONS
1. In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
2. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
3. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
Notes
Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)
TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.
this recipes has grreat reviews and tips
you can change serving size and it will change measurments for you
also if you dont want meat in it just simply dont add it
really good site for any recipes
INGREDIENTS
1/2 pound boneless pork loin, coarsely chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
1/8 cup finely chopped green onion
DIRECTIONS
In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
Notes
Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)
TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.
WONTON SOUP
1 beaten egg
1/4 c. finely chopped onion
1/4 c. finely chopped water chestnuts
1 tbsp. soy sauce
2 tsp. grated fresh ginger root
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/2 lb. ground pork
1 (4 1/2 oz.) can shrimp, drained
40 wonton skins
8 c. water
For filling, combine all ingredients except wonton skins and water. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the right-hand corner with water. Grasp the two lower corners of triangle; bring these towards you below the filling. Overlap the left over the right corner, press and seal. Use 20 wontons in soup. Wrap and freeze remaining.
Bring 8 cups water to boil. Drop wontons one at a time. Simmer, uncovered about 3 minutes. Remove and rinse; drain.
SOUP:
6 c. chicken broth
1 c. coarsely shredded Chinese cabbage
1 c. thinly sliced mushrooms
1 (6 oz.) pkg. frozen pea pods, thawed and halved lengthwise
1/2 c. thinly sliced bamboo shoots
4 green onions, bias-sliced, 1 1/2 inch
In large saucepan bring chicken broth to boiling. Add vegetables (not onions) and wontons. Simmer uncovered, 4-5 minutes. Stir in green onion. Ladle soup into individual serving bowls.
Serves 6-8.
Easiest, tasty and authentic...buy fresh or frozen ready made wontons at the grocers. Start with 1 qt. chicken stock, bring to a simmer, add wontons, 2 Tbsps. soy sauce, 1 Tbsp. sesame oil, several scallions sliced thin and a pinch of red pepper flakes (optional). Simmer until wontons are tender and serve.
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