Thanks.

It's called Lasagna Soup.

Here's the recipe and thanks again to the original poster!

Lasagna Soup
Cuisine at Home #54

makes 8 cups

1# bulk Italian sausage
2 cups onions, chopped
1 cup carrots, diced
2 cups mushrooms, sliced
2 Tblsp. garlic, minced
4+ cups chicken broth
1 can (14 1/2oz.) Italian-style stewed tomatoes, chopped
1 can (10 3/4oz) tomato sauce
1 cup uncooked mafalda pasta
2 cups fresh spinach, chopped
1 cup provolone cheese or fresh mozzarella, diced
1/4 cup Parmesan cheese, shredded
4 tsp. thinly sliced fresh basil

Prep all ingrediants.

Brown sausage in a large soup-pot over high heat.
Add onions and carrots; saute 3 minutes.
Stir in mushrooms and garlic; saute 3 minutes.

Add broth, stewed tomatoes, and tomato sauce, bring to a boil.
Drop in pasta and simmer until the pasta is done (+ - 10 minutes).
Stir in spinach and cook until wilted

Place 1/4 cup of the diced cheese into each soup bowl and pour soup on top. Garnish with Parmesan and basil shreds.

CREAMY POTATO SOUP (serves 6)
3 TBL butter
1/3 cup flour
4 slices bacon
3/4 cup chopped carrot
3/4 cup minced onion
1/2 cup chopped celery
1/3 cup minced green onions
1 tsp seasoned salt
1 tsp minced garlic
1/2 tsp white pepper
1/2 tsp black pepper
2 TBL olive oil
4 1/2 cups (1/2" cubes) peeled baking potatoes
2 2/3 cups whipping cream
2 cups water
2 tsp chicken bouillon granules
12 oz Swiss cheese, shredded
Heat the butter in a saucepan over low heat until melted. Stir in the flour. Cook until smooth or of roux consistency, stirring constantly. Fry the bacon in a heavy saucepan over medium heat until crisp; drain. Crumble the bacon. Combine the carrot, onion, celery, green onions, seasoned salt, garlic, white pepper & black pepper in a bowl & mix well. Saute the vegetable mixture in the olive oil in a saucepan over medium-low heat until the vegetables are tender. Add the potatoes. Cook until the potatoes are tender, stirring occasionally. Add the whipping cream, water & bouillon granules gradually & mix well. Cook 5 minutes or until the bouillon granules dissolve, stirring constantly. Stir in the cheese. Add the roux & mix well. Simmer for 15 minutes, stirring occasionally. Ladle into soup bowls & sprinkle w/bacon.~~

HOMEMADE CHICKEN NOODLE SOUP (serves 6)
3-4 lb chicken
4 cups chicken broth
4 cups water
2 ribs celery, cut into halves
1 large onion, cut into quarters
1 carrot, peeled, cut into halves
1/4 cup parsley sprigs
1 tsp salt
1 tsp pepper
1 1/2 cups sliced celry
1 cup chopped onion
2 carrots, cut into 1" slices
1 tsp salt
1 tsp pepper
8 oz spaghetti, broken into 2" pieces
1/4 cup chopped fresh parsley

Rinse the chicken & discard the gizzard. Combine the chicken, broth, water 2 ribs celery, 1 onion, 1 carrot, parsley sprigs, 1 tsp salt & 1 tsp pepper in a stockpot. Bring to a boil over high heat; reduce heat. Simmer 45 minutes or until the chicken is tender.
Remove chicken to a platter, reserving the broth. Cool slightly. Chop the chicken, discarding the skin & bones. Strain the reserved broth through a fine mesh colander or cheesecloth into a bowl, discarding the vegetables. Skim the broth. Rinse the stockpot to remove any fat.
Return the broth to the pot. Bring the broth to a simmer. Add 1 1/2 cups celery, 1 cup onion, 2 carrots, 1 tso salt & 1 tsp pepper. Simmer 15 minutes, stirring occasionally. Stir in the spaghetti. Increase the heat to medium. cook 8-10 minutes or until the pasta is tender, stirring occasionally. Stir in the chicken & parsley. May add additionaly water if needed for the desired consistency. Simmer just until heated through.
Ladle into soup bowls. Serve immediately. ~~
NOTE: May substitute 6 oz egg noodles for the spaghetti. Remove the noodles from the soup & store separately in the refrigerator or freezer as they will absorb all the broth.

4T butter
1/2 c finely chopped onion
1 stalk finely chopped celery
2 carrots, peeled & grated
2 pints half-n-half
8oz cubed gruyere cheese
2 c cooked, minced chicken
dash of white wine
1 tsp dried tarragon

In soup pot melt butter and saute veggies until soft, remove from heat.

In saucepan heat 1 cup half-n-half and cheese,stirring constantly until chees is melted. Add remaining half-n-half and heat thoroughly. Add veggies and chicken, stir well. Add wine and tarragon

Serves 6

Broccoli Cheese Soup

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- chopped
1/2 cup butter
1 package frozen chopped broccoli -- (16 ounce)
4 cans chicken broth -- (14.5 ounce)
1 loaf processed cheese food -- (1 pound) cubed
2 cups half and half
1 tablespoon minced garlic
2/3 cup cornstarch
1/2 cup water

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Add minced garlic and cook and stir until frangrant, about 2 minutes. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in half and half. In a small bowl, stir cornstarch into water until dissolved. Mix into soup; cook and stir until thick.

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Serving Ideas : Serve with croutons sprinkled over the top.

* Exported from MasterCook *

Sausage & Potato Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large baking potatoes (about 2 1/2 pounds) -- peeled and cubed
1 1/2 pounds kielbasa -- sliced
2 stalks celery -- sliced
2 medium carrots -- sliced
1 medium onion -- chopped
1/2 small head cabbage -- thinly sliced
2 chicken bouillon cube (or sub 2 cups broth
for 2 cups water)
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon ground pepper
1 cup half and half
1 cup light sour cream
6 1/2 cups water -- divided

1. In 4-quart saucepan over high heat, heat potatoes and 3 cups water to boiling. Reduce heat to low; cover and simmer 15 minutes or until tender. Do not drain - using hand mixer, puree potatoes and water.

2. In 8-quart Dutch oven or saucepot over medium-high heat, cook kielbasa, stirring frequently, until browned. Add celery, carrots, onion and cabbage and cook, stirring occasionally, until tender. Stir in pureed potatoes, bouillon, marjoram, salt, pepper and another 3 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes.

3. Stir in half-and-half and sour cream; heat through. (Do not boil, or mixture may curdle.)

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* Exported from MasterCook *

My Best Clam Chowder

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cans minced clams -- (6.5 ounce)
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
4 cups half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste

1 Drain juice from clams into a large skillet over the
onions, celery, potatoes and carrots. Add water to cover, and
cook over medium heat until tender.
2 Meanwhile, in a large, heavy saucepan, melt the butter
over medium heat. Whisk in flour until smooth. Whisk in
cream and stir constantly until thick and smooth. Stir in
vegetables and clam juice. Heat through, but do not boil.
3 Stir in clams just before serving. If they cook too
much they get tough. When clams are heated through, stir in
vinegar, and season with salt and pepper.

Source:
"www.allrecipes.com Submitted by Sharon Johnson"

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LINDA’S CHUNKY TOMATO BASIL SOUP

--4 cups (8 to 10) tomatoes chopped or 4 cups canned whole tomatoes
--4 cups tomato juice or V-8 juice (you can use spicy if you like a little heat)
--1/4 cup finely cut sweet yellow onion
--2 or 3 garlic cloves, minced
--12-14 washed & dried basil leaves, chiffonade
--1 cup heavy whipping cream
--1/2 cup butter (1 whole stick)
--Kosher Salt
--Freshly ground white & black Pepper

Combine tomatoes, juice, onion and garlic in a large pan and simmer over medium-low heat for 30 minutes. Add basil, cream and butter and continue to heat over low heat. Add salt and pepper to taste. Garnish with fresh basil leaves. Serve with hot crusty French bread.

And here is the recipe for :

Le Madeleine’s Tomato Basil Soup

--4 cups (8 to 10) tomatoes, peeled, cored, chopped or 4 cups canned whole tomatoes, crushed
--4 cups tomato juice or mix of juice with vegetable or chicken stock
--12-14 washed basil leaves
--1 cup whipping cream
--1/2 cup butter (1 whole stick)
--Salt & Pepper

Combine tomatoes and juice in a large pan and simmer over medium-low heat for 30 minutes. Cool then put into blender or food processor along with basil to puree. Return to pan and add cream and butter over low heat to warm. Add salt and pepper to taste. Will serve approximately 6 to 8 people.

Ingredients:

lentils - 250 grams (slightly over 1 cup)
garlic - one whole head
onion - 1 large - quartered
Kasseler smoked pork chop - 1 large (or 250 grams other smoked pork or bacon)
ham or pork bone as for making stock
4 medium carrots - sliced into coins
2 stalks celery - diced
5 medium potatoes - peeled and cut into 8ths
6 flowerettes of cauliflower
green beans - handful sliced
tomato puré - small 4 oz tin
olive oil - 4 TBS
fresh garden herbs: 1 bay leaf, several sprigs thyme, Italian flatleaf parsley 2 or 3 sprigs
chicken stock 1 liter (4 cups) or water and 3 Knorr chicken stock cubes
salt & fesh ground pepper
water to cook lentils
vinegar - 1 teasp
garlic croutons - optional garnish

Method:

1) Turn on oven to 350F. Put lentils in large heavy bottomed stew pot with water to cover plus about 2 inches, bring to boil and simmer 45 minutes. Check water level and add more as needed.

2) Meanwhile put whole head of garlic into shallow baking pan together with quartered onion, Kasseler or smoked pork and ham or pork bone, drizzle with olive oil and roast in oven at medium heat about 45 minutes.

3) Remove baking tray from oven when all is nicely browned and cut meat into small dice and add to lentil pot along with onion. Squeeze garlic from skin into lentil pot, adding ham/pork bone along with oil and juices scraped from roasting pan.

4) Add rest of vegetables to lentils, chicken stock (or water and stock cubes), tomato puré, fresh herbs and bay leaf, parsley - reserving one sprig, fresh ground pepper. Bring to boil and simmer about 1 hour until vegetables are done, adding more water if needed.

5) When vegetables are tender, remove ham/pork bones and any bare thyme stems from pot, check for flavour and add salt as needed. Add vinegar and stir.

6) Serve with a bit of chopped parsley and more fresh ground pepper. Homemade garlic croutons are also nice as a garnish.

Source: Recipe as I learned from a Mallorquin housewife years ago.

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Here's one of my favourite Spanish dishes - Stewed Lentils (Lentejas Estofadas). Although I have been making it for years the way a Spanish cook once showed me, this time I followed the preparation seen on a Spanish Cooking TV channel. Their ingredients included a small piece of Tocino or pork fat and a stewing chorizo (chorizo para guisar). If choosing a chorizo for this dish, be sure it is the right type which has the red pimiento colour. Here is a pic of the ingredients. The small piece of tocino can be seen just to the right of the sprig of rosemary.

Stewed Lentils (Lentejas Estofadas)

350 grams (1 1/2 cups) of small dark lentils - put them to soak the night before in water to cover - (unless you have the quick-cooking type of lentils.)
100 grams (3.5 oz) red stewing chorizo sausage - lightly pricked over with tines of a fork
50 grams (1.7 oz) salted tocino pork fat - cut into large diced pieces
1 TBSP flour
2 carrots diced fine
2 medium leeks, using only white stems sliced finely in rounds
1 lg clove garlic (this was optional but I wouldn't leave it out) - pass through garlic press
2 cups beef broth (I used 2 Knorr cubes)
1 bay leaf
fresh rosemary - small sprig
olive oil - about 1/4 cup
2 cups extra water to add after 1st hour

1. Soak lentils the NIGHT BEFORE in water to cover.

2. Next day drain and rinse lentils, put aside.

3. Heat olive oil in heavy cooking pot. When sizzling, add carrots, garlic and leeks. Lightly brown while stirring.

4. Add 1 TBSP flour and keep stirring for about a minute.

5. Add lentils, beef broth, whole chorizo, tocino, laurel and rosemary

6. Put on lid and simmer very gently for 1 1/2 - 2 hours. Check after 1st hour and add up to 2 more cups water as needed.

7. Adjust seasoning and serve.

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Next day you can make any left over into ...

Lentil Puree

I put the rest of the lentil soup from the day before into my food processor and added the following:

1 1/2 cups of chicken broth (using Knorr cube and water)
2 lg cloves of garlic crushed and browned in 1/4 cup oil in small frypan
2 slices brown bread broken in small pieces and fried in the garlicky oil until brown
Process the above until smooth and then heat it gently.
Dice some more pieces of brown bread and toast them in the frying pan with oil and garlic salt for the croutons.

It's really good!

SharonCb

1 16oz. can whole tomatoes
1/4 c. chopped onion
1/2 c. chopped celery including leaves
2 TB butter
1/2 t. dried basil
1/2 t. dried oregano
1 t. salt
2 TB tomato paste
1 TB brown sugar
2 TB butter
3 TB flour
2 c. beef broth
1 c. milk

In a sauce pan over medium heat, simmer tomatoes, onion, and celery in the first 2 TB butter with the basil, oregano, salt, tomato paste, and brown sugar, uncovered for 10 minutes. Puree with an immersion blender or cool a little and blend in a blender or food processor.

In another pan, melt second 2 TB butter, stir in flour, cook 1 minutes. Sitr in broth to make a smooth, thick sauce, Beat in milk. Add the tomato mixture. Season with salt and pepper to taste. Serve at once. Makes 6 servings.

Source: A Feast of Soups

2 C cubed potatoes (peeling optional)
1½ C water
2 carrots, grated
½ C chopped onion
½ C chopped green pepper
1 jalapeno pepper, chopped
1 clove garlic, minced
1 tsp salt
1 Tabsp beef bouillion granuals

Combine the above in a large pan and cook until potatoes are tender.

1 lb lean ground beef

Brown and drain ground beef and stir into cooked potatoes

2½ C milk
3 Tabsp flour

Combine flour and milk and stir into soup. Bring to a boil then reduce heat.

½ lb Velveeta Cheese, cubed
½ tsp cayenne pepper

Stir into soup, just until cheese is melted.

bacon crumbles (optional)

Top each serving with bacon if desired.
Makes 4-6 servings

Nancy

Mini Meatball Soup/Italian Wedding Soup

Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper

1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg

6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
1 pound triple washed fresh spinach, coarsely chopped

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil.

When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes.

When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread

MEXICAN CHICKEN CORN CHOWDER
Serves: 6-8 (2 quarts)

Posted by: Krasna on Fri, Aug 30, 02 at 13:49
Here is another recipe that is pretty good, and it is "tried and true" from an old neighbor.

1-1/2 lb. boneless skinless chicken breasts
1/2 c. chopped onion
1 to 2 garlic cloves, minced
3 T. butter
2 chicken bouillon cubes (I use Better than Bouillon brand)
1 c. hot water
1 tsp. ground cumin
2 c. half-and-half cream
2 c. (8 oz.) shredded Monterey Jack or Cheddar cheese (I use Cheddar)
1 can (16 oz.) cream-style corn
1 can (16 oz.) regular corn
1 can (4 oz.) chopped green chilies, undrained
1 tsp. hot pepper sauce (I use more)
2 medium tomatoes, chopped
Fresh cilantro or parsley, optional

Cut chicken into small, bite-sized pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil.
Reduce heat, cover and simmer for 5 minutes.
Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.
Serve immediately; garnish with cilantro or parsley if desired.

SOUPE AU PISTOU – makes 4 ½ quarts

½ lb. dried white kidney beans
¼ cup olive oil
2 cloves garlic, finely minced
1 ½ lb. zucchini
3 medium white turnips (1 lb.)
1 large potato
6 medium carrots (1 lb.)
2 large celery stalks with leaves
2 red onions
8 cups water, chicken broth or vegetable broth
1 cup dry white wine (optional)
1 peeled onion stuck with 4 cloves
1 whole bay leaf
1 can (1 lb.) diced tomatoes, undrained
2 tsp. dried basil leaves or 2 Tbs. minced fresh basil
1/8 tsp. dried hot pepper
1 ½ tsp. salt
2 Tbs. chopped fresh parsley

Soak beans overnight in cold water to cover. Next day, drain beans in colander and rinse under cold water. Prepare vegetables – dice zucchini, pare and dice turnips and potato into cubes, pare and thinly slice carrots, slice celery, coarsely chop the 2 red onions.

Heat oil in 6 qt. soup pot or Dutch oven over medium-low heat. Add garlic, zucchini, turnips, carrots, celery and chopped onions and saute for about 10 minutes, stirring occasionally. Add beans, water or broth, wine and remaining ingredients except parsley.

Bring to boiling over medium heat; reduce heat, cover, and simmer for 2 hours or until beans are tender. To serve, remove whole onion and bay leaf and adjust seasoning. Stir in parsley. Flavor is even better the next day.

Notes: equivalent amount of fresh tomatoes can be used instead of canned. You can use canned and drained canneli or great northern beans instead of the dried. If so, follow direction but don’t add the beans and only simmer the soup for an hour. Then add the beans and cook another 15 minutes. Soup will stay nice for 4 or 5 days in fridge but is bad for freezing.

Teresa

BLT Soup

1 lb bacon
6-8 tomatoes
1/4 cup white wine
1/2 head lettuce
2 qts hkeavy cream
2 cups stock
6 tbls flour
white pepper to taste
garlic powder to taste

Cut entire slab of bacon crosswise into 1/4 inch lardings. Dice tomatoes into 1/4 inch cubes. Chop lettuce.

Saute bacon until cooked but not crisped. Add tomatoes until cooked through. Deglaze pot with white wine and add pepper and garlic. Add flour and cook for a few minutes longer.

Add cream slowly and enough stock to thin soup to desired consistency. Bring just to boiling point and add lettuce. Turn off heat and let sit for a few minutes until lettuce wilts into soup.

Chester Aaron, the garlic king of the West Coast, makes this borsht variation that really sticks with you. He was kind enough to share the recipe for:

Chester Aaron's Root Soup

6 beets, heads & greens
3 turnips
8 carrots
3 parsnips
2 large white onions
1/4 cup wine vinegar
juice of 2 lemons
6 tbls honey
2 tbls butter
salt & pepper to taste
1 head garlic

Separate beet heads from greens. Peel roots and cut into slices or cubes. Cover with water. Add vinegar, lemon juice and honey. Boil until tender. Remove from pot.

Chop beet greens. Add to water and boil 10 minutes. Remove. Adjust sweet/sour taste with more honey or vinegar.

Cut other roots into chinks and cook in a separate pot until tender. Reserve the cooking water.

Slice onions and fry in butter until golden.

In a large bowl add all roots except beets. Blend with an immersion blender, and keep adding vetetable water as needed until soup has a fine, smooth texture. Pour into separate container.

Using immersion blender, bring beets, in teir red juice, to the same smooth texture.

Mix beet puree into other vegetable liquid. Stir. Add salt & pepper to taste. Reheat and serve, or chill and serve cold.

Brie with Green Chili Soup

1 c Chopped onions
½ c Chopped celery
4 tb Butter
2 tb Flour
1 cn (16-oz) chicken broth
1 ct (16-oz) Half-and-Half (milk is okay too)
½ lb Brie
2 cn (4-oz) chopped green chiles (or preferably fresh roasted chiles)
Salt and pepper to taste

Saute onions, celery in butter for 5 minutes. Wisk in flour. Then add in half-and-half and broth. Stir throughly. Add brie to soup in small pieces. Stir until brie is melted (about 10 minutes). Add green chiles, simmer for another 2 minutes and serve

Ditto on the Mini Meatball Soup from R.Ray that Woodie posted.

Years ago some friends and I served a group of herb farmers the Tomato Soup Winter Style at their Spring meeting. They loved it!

Pasta e Fagioli

1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrots
3-4 cloves garlic, finely minced
2 tablespoons olive oil
about 2 cups canned tomatoes, broken up with a spoon (or 2 cups fresh diced)
3-4 cups chicken broth or water
1 can red kidney beans, rinsed & drained (or cannellini beans)
1 - 1 1/2 cups ditali pasta or small shells (that’s approximate ... I usually use about 3 handfuls)
1/8 teaspoon crushed red pepper flakes, or to taste (optional)
coarse salt & fresh ground pepper
2-3 tablespoons fresh basil, chiffonade

In large saucepan sauté onion, celery, and carrots in olive oil till soft, about 8 minutes. Add garlic for 30 seconds, then add tomatoes and chicken broth. Bring to a slow boil, add beans, pasta, red pepper flakes, and salt and pepper to taste. Cook until pasta is al dente, about 8-10 minutes. Add fresh basil just before removing from heat.

SERVE with freshly grated Parmesan or Parmigiano-Reggiano.
posted Cindy Mac

From Bon Appetit or Gourmet at least 20 years ago, have long since lost the recipe, now I just wing it:

Autumn Vegetable Chowder

chop to bite size:
• Onion
• Garlic
• Parsnips
• Carrots
• Potatoes
• Celery

Saute onion & garlic in
• Olive oil
until wilted, add remaining vegetables along with
• Canned whole plum tomatoes & their juice, tomatoes quartered.
• Worcestershire sauce to taste

Simmer until the root veggies are almost fork-tender at which point it freezes well. Thaw frozen or continue cooking fresh until fork-tender, salt & pepper to taste. Just before serving stir in shredded
• Sharp cheddar cheese

Portuguese Chourico and Kale Soup
Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil
3 medium white waxy potatoes, like Yukon Golds, peeled and diced
2 medium onions, chopped
4-6 cloves fresh garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed. I substituted chorizo.
1 quart chicken broth
Warm crusty bread

Heat oil in a deep pot over med. high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, meat and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread and butter.

My changes.....I like to cook the potatoes and onions till they just start to turn golden. Also have kept this on simmer for much longer. The veggies stay nice and firm.

2 sheets frozen puff pastry, thawed
1 egg
1 tablespoon milk
8 cups chicken stock
6 tablespoons unsalted butter
3 tablespoons olive oil
3 shallots, minced
3 tablespoons all-purpose flour
1 1/2 lbs fresh mixed mushrooms, coarsly chopped (cremini, porcini, portobellos and chanterelles)
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup dry marsala or brandy
1 cup cream (half and half)
2 tablespoons fresh chives, minced

Preheat oven to 400 degrees.
Line to baking sheets with parchment paper.
Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch.
Cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using.
Place the rounds on the prepared pans.
Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush.
Bake until golden brown and puffed, about 15 minutes.
Remove to a wire rack and allow to cool.
Bring the stock to a rapid simmer in a large saucepan.
Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat.
Add the shallots and saute until translucent, 2 to 3 minutes.
Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown.
Stir in the mushrooms, salt and pepper and cook, stirring occasionaly for about 3 minutes.
Remove from heat and whisk in the simmering stock.
Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat.
Puree the soup in a blender or food processor in batches until smooth.
Return soup to the pot and place over low heat; bring to a simmer.
Stir in the Marsala or brandy and simmer an additional 3 minutes.
Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat.
Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.
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Ham Hocks and Beans

1 bag dry beans (my favorite is a 15 bean mix)
4-6 ham hocks
1 large onion, chopped
6 cloves garlic, minced (more if desired)
1 large bay leaf
1 tablespoon oregano
1 teaspoon pepper
salt

Wash beans and remove all gravel and such.
Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
Add spices.
Bring to boil.
Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
Remove meat from ham hocks (discarding fat and bones) and return to the soup.
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Meatball Soup

1 beaten egg
1/2 cup soft breadcrumbs
2 teaspoons parmesan cheese or romano cheese
1 teaspoon snipped parsley
1 teaspoon onions, finely chopped
1/4 teaspoon garlic salt
1/8 teaspoon ground pepper
1/2 lb ground beef
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (14 ounce) can beef broth
1 (14 ounce) can Italian-style tomatoes, undrained
1 1/2 cups water
1 cup sliced fresh mushrooms
1 teaspoon crushed Italian spices
1/4 cup tiny bow tie pasta
3 cups fresh spinach, torn

Combine egg, bread crumbs, cheese, parsley, onion, garlic salt and pepper in a med bowl.
Add ground beef and mix well.
Form about 36 meat balls.
Cook meatballs in a large skillet over med heat until no longer pink, turning occassionly to brown evenly.
Drain fat from skillet or remove meat from skillet and set aside.
Combine beans, beef broth, tomatoes, water, mushrooms and italian seasonings in a large sauce pan.
Bring to boil.
Add pasta bows.
Return to boil.
Cover and reduce heat to simmer for 10 to 12 minutes or until pasta is tender.
Stir in spinach and meatballs.
Cook for 1 or 2 minutes more or just intil spinach is wilted.

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Easy, Creamy Potato Soup

5-6 large potatoes, peeled and cut into bite size pieces
1/2-1 lb bacon
1/4-1/2 cup flour
3 cups chicken broth
2 cups heavy cream
3/4 cup frozen kernel corn or 1 can whole kernel corn, drained
1 medium onion, diced
6 cloves garlic, minced
1/4 cup butter (optional)
salt and pepper, to taste

Fry bacon until crisp (I actually prefer bacon ends and peices...cheaper too) Remove to paper towels to drain. Reserve bacon grease.
Meanwhile, boil potatoes in a large dutch oven in water; do not add salt! Drain
Pour reserved bacon grease into empty dutch oven; saute onion and garlic in reserved bacon grease until onion is lightly browned.
Add flour to the sauted onion mixture, stirring to evenly brown; add cream and stir constantly until mixture thickens; add chicken broth and stir until bubbly.
Stir potatoes, corn and crumbled bacon into the soup; add butter, salt and pepper to taste. (you may not need salt. Bacon is very salty) Simmer until butter is melted and stirred into soup.
Add milk at little at a time if soup is too thick for your tastes.

(note: Easy bacon bits. Partially freeze bacon. Cut into 1/4 in strips and then turn and cut into 1/4 inch pieces. Fry until crisp)
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Szechuan Chicken Soup

2-3 chicken breast halves
10 cups water
1 large onion, diced
8 garlic cloves, thinnly sliced
1 large bay leaf
2 tablespoons soy sauce
6-8 dried red chilies
2 cups celery, sliced into bite size pieces
1 cup carrots, sliced into bite size pieces
1 (8 ounce) package sugar snap peas
2 (8 ounce) cans water chestnuts, sliced
3 teaspoons ground ginger
2-3 teaspoons ground red pepper (optional)
1/4 cup cilantro, chopped (optional)
16 ounces pre-shredded cabbage and carrot coleslaw mix
12 ounces fresh bean sprouts
2 (8 ounce) packages stir fry noodles (Hot 'N' Spicy, fully cooked with sauce packet) (optional)
chow mein noodles (optional)
chopped peanuts (optional)

Place water, chicken breasts, onion, garlic, bay leaf, chilies and soy sauce in a large soup pot or dutch oven; simmer until chicken is done and falling off the bone; remove chicken to cool.
Add celery, carrots, sugar snap peas, water chestnuts, ground red pepper and ginger to the cooking liquid; simmer until vegetables are tender; remove bay leaf and chilies and discard.
Remove cooled chicken meat from the bones, dice into bite size pieces and add to the soup mix in the pot.
Add coleslaw mix, cilantro (if using), stir fry noodles, sauce packets and bean sprouts; bring to a boil and simmer 1 minute or until cabbage is cooked to desired consistancy. I prefer my veggies to be crisp tender.
Garnish with the chow mein noodles and peanuts if desired and serve hot.

(Although the chow mein noodles and peanuts are listed as optional, I highly recommend them. They add so much depth to the soup.)

Amish Bean Soup

1 lb (2 cups) navy beans, dried
2 1/2 quarts water
1 meaty ham bone -- 1 1/2 Lbs
1 clove garlic, minced
1 small bay leaf
1 cup cubed potatoes
1 cup celery, thinly sliced
1 cup onion, finely chopped
1 cup carrots, cubed
Salt and pepper to taste

Boil the beans in the water for 2 minutes before removing
them from the heat to let stand for 1 hour. Then add the
ham bone, garlic and bay leaf to the beans, and cover and
simmer them for 2 hours or until the ingredients are
almost tender. Add the vegetables and salt and pepper to
taste, and simmer them for 1 hour longer. Remove the ham
bone, cut off the meat and dice it to add to the beans.
Reheat the soup almost to boiling, then remove the bay
leaf.

TURKEY SAGE CHOWDER

4 bacon slices, coarsely chopped
2 c. chopped onions
1 lb potatoes, peeled and cut into ½" pieces
2 c. milk
1 c. chicken broth
2/3 c. condensed cream soup
2T. chopped fresh sage or 1 t. dried sage
2 ½ c. diced cooked turkey

Cook bacon in heavy saucepan over medium heat until crisp. Transfer bacon to paper towels to drain. Pour off all but 2 T. drippings. Add onions and sauté until tender. Mix in potatoes, milk, broth, cream soup and sage. Reduce heat to medium low, simmer until potatoes are tender, stirring occasionally. Add turkey and bacon. Simmer until heated through.

Notes:

1. Chicken works just as well as turkey
2. I used cream of mushroom soup,
but whatever flavor you like is fine.
3. I used the entire can of chicken broth, and cream soup.
4. I added some matchstick sliced carrots with the potatoes.
Any leftover veggies could be added
5. I substituted about 4 oz. hot Italian
turkey sausage for the bacon.

Tuscany Rice and Bean Soup
8 ounces Italian sausage
3 (16 ounce) cans low-sodium chicken broth
1 (28-ounce) can diced tomatoes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried oregano
1 cup uncooked rice
1 (15 1/2 ounce) can Great Northern beans, undrained

Brown sausage in 3- to 4-quart saucepan over medium-high heat, about 6 minutes. Drain fat. Stir in broth, tomatoes, salt, pepper and oregano, bring to boil. Stir in rice and beans. Cover and simmer 15 to 20 minutes or until rice is cooked.

Baked Potato Soup

2 lg. baking potatoes
1/3 c. flour
1/2 tsp. pepper
1/4 tsp. salt
4 oz. lt processed cheese (Velveeta Light)
1/2 cup fat free sour cream
14 oz can fat free chicken broth

Bake potatoes for 1 hr until done. Let cool slightly. Cut in half, scoop out pulp. Toss shell. Add flour to large saucepan, gradually adding chicken broth (use only about half, reserving the rest) whisking till blended. Add potato, pepper and salt. Cook over med. heat till thick and bubbly. Add cheese, stirring till cheese melts. You may want to add the remaining chicken broth until thickness is to your liking. Remove from heat, add sour cream.

SHONEY’S BEEF CABBAGE SOUP

1 lb. lean ground beef
1/2 head medium cabbage shredded/chopped
2 ribs of celery, sliced
1 small bell pepper (cut up into small pieces)
1 medium onion, diced
1 (16 oz.) can kidney beans
1 (28 oz.) can tomatoes (chop the tomatoes if whole)
2 cans beef consommé
6 Tblsp. chili powder
1 tsp. garlic powder
Salt and pepper to taste

Brown ground beef and drain. Add to ground beef remaining ingredients. Add 28 oz. of water using the 28 oz. tomato can. Bring to boil and simmer for at least one hour or until veggies are tender.

ITALIAN VEGETABLE SOUP

1 lb. ground beef
1 cup diced onion
1 cup sliced celery
1 cup sliced carrots
2 cloves garlic, minced
1 can (16 oz.) tomatoes
1 can (16 oz.) tomato sauce
2 cups water
5 tsp. beef bouillon granules
1 (15 oz.) can red kidney beans, undrained
1 Tblsp. dried parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. sweet basil
1/4 tsp. black pepper
2 cups shredded cabbage
1/2 cup small elbow macaroni

Brown beef in a large heavy skillet; drain. Add all ingredients EXCEPT cabbage and macaroni. Bring to a boil. Lower heat; cover and simmer 45 minutes. Add cabbage and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Yield: 12 servings.

Tomato Bisque with Tortellini

1-1/2c diced tomatoes
1-1/2c tomato sauce
3/4c bloody mary mix
1-1/2tsp fresh basil
1/4tsp italian seasoning
2c heavy cream
1/4c chicken base
1/4tsp dried thyme
1/4tsp white pepper
2T sugar
1/4c grated parmesan cheese
1/2lb tortellini

Combine all ingredients except tortellini and cheese in stock pot. Bring to
low boil then remove from heat and add parmesan. Blend with stick blender or
in food processor until smooth. Return to pot and simmer. Meanwhile cook
tortellini in boiling water 5-7 minutes or until tender, add to soup and
serve, garnish with parsley flakes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Hearty Harvest Soup
Makes: 6 servings (1-1/2 cups each)

Ingredients
8 ounces Fresh Italian Sausage, casings removed
1 medium onion, chopped (about 1/2 cup)
2 cans (14.5 ounce each) Butterball® Chicken Broth
1 can (14.5 ounce) Hunt's® Diced Tomatoes with
Roasted Garlic, undrained
1 can (15 ounces) cannellini beans, drained, rinsed
1 bag (9 ounces) baby spinach leavesDirections

1. Brown sausage with onions in large saucepan over
medium-high heat, stirring frequently to crumble
sausage; drain.
2. Add broth, tomatoes with their liquid and the
beans; mix well. Cook 5 minutes, stirring
occasionally.
3. Stir in spinach; cover saucepan with lid. Cook 5
minutes, or just until spinach is wilted, stirring
occasionally.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

New England Clam Chowder

1/4c diced salt pork
1c diced onion
5 6-1/2 oz cans minced clams
3 medium potatoes pared and cubed
3c light cream
1/4c butter
1/2tsp salt
1/8tsp pepper

In a 3 quart saucepan, cook salt pork over medium heat to render fat.
Remove cracklings and reserve. Pour off all but 2T fat, add onion and cook
until golden. Drain clams and reserve liquid. Add clam juice and potatoes
to onions, bring to boil. Cook until potatoes are tender (10 minutes). Add
clams, cream, butter, cracklings, and seasonings. Heat but DO NOT BOIL.
(Add 1/4c flour mixed with water to thicken, if desired.) Serves 8
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Butternut Squash Bisque

1T vegetable oil
1T butter
1/2c diced onion
3/4c diced carrot
4c peeled and cubed butternut squash
3c chicken broth
Salt & pepper to taste
1/2c heavy cream
Dash nutmeg

Heat oil and butter in large pot over medium heat, add onion and cook until tender.

Add carrots and squash to pot, pour in broth, add salt, pepper. Bring to a boil, reduce heat and simmer until vegetables are tender.

Transfer to food processor and puree until smooth. Return to pot and stir in cream. Heat through but do not boil. Serve warm with dash of nutmeg.

Glad you like the Chicken Gruyere Bisque, Roselin!

Linda

Thanks everyone!

What's OWC? I don't remember where I got my recipe.

Linda

I am going to cut and paste all these recipes and save them! What a great collection!!

CAN CAN SOUP

1 1/2 # LEAN GROUND BEEF
1 MEDIUM ONION, CHOPPED
1 CAN EACH SOUP: VEGETABLE BEEF, CREAM OF CELERY, TURKEY NOODLE,
BEEF BARLEY
2 CANS TOMATO SOUP
1 CAN (16 OZ) STEWED TOMATOES, MASHED
1/2 TEASPOON SOY SAUCE
1/2 TEASPOON WORCHESTERSHIRE SAUCE
1/8 TEASPOON OREGANO
1/8 TEASPOON BASIL
1/8 TEASPOON ROSEMARY
3 SOUP CANS WATER
1 PACKAGE (16 OZ.) FROZEN MIXED VEGETABLES
SUGAR TO TASTE (APPROXIMATELY 1-2 TABLESPOONS)

COOK GROUND BEEF WITH ONION UNTIL BROWNED. ADD REMAINING
INGREDIENTS. USE A BIG KETTLE AS IT MAKES AT LEAST 3 QUARTS OF SOUP.

* Exported from MasterCook *

Jamie's Minestrone

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
3 cloves garlic -- chopped
2 onions -- chopped
2 cups chopped celery
5 carrots -- sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans -- drained
1 can green beans -- (15 ounce) rinsed
2 cups baby spinach
3 zucchinis -- quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese -- for topping
1 tablespoon olive oil

1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

Source:
"www.allrecipes.com"

- - - - - - - - - - - - - - - - - - -

NOTES : Made 9-17-07 Added 1 pound of Italian sausage, only used 3 carrots and 2 zucchini, and added a can of diced tomatoes in sauce. Used two cans of broth instead of water. Cooked cheese tortellini separately to add in bowls.

I can't count how many times I've made this soup since David first posted it on the cooking forum.

ROASTED GARLIC SOUP WITH PARMESAN CHEESE

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Serves 4.

My notes: I usually just cut the tops off 2 or 3 (depending on size) whole bulbs of garlic instead of the 26 garlic cloves in the first step and use 1/2 tsp. dried thyme if fresh is not available. Don’t leave out the lemon wedges.

FRENCH ONION SOUP – serves 4 to 6

3 Tbs. butter
4 large sweet onions (about 1 1/2 pounds total), peeled and thinly sliced
1 tsp. sugar (optional, see note)
1 cup dry white wine
2 quarts beef broth
2 ribs celery with leaves, each rib cut in half
Salt and freshly ground pepper to taste
1/4 cup dry sherry
4 to 6 slices baguette, cut 1/2 inch thick, lightly toasted
1/4 cup coarsely grated Emmental, Gruyere, or other Swiss-type cheese

Melt the butter in a 3 or 4 quart saucepan over low heat. Add the onions and sugar. Cook over low heat, stirring occasionally, until the onions are lightly caramelized, a minimum of 30 minutes. (The longer the onions cook slowly, the richer the flavor of the soup.)

Add the white wine and cook over medium-high heat until the wine reduces to about half, about 10 minutes. Add the broth, celery, salt and pepper and bring to a boil over high heat. Reduce the heat to low, cover partially, and allow the soup to simmer until the onions are meltingly tender, about 40 minutes. Remove and discard the celery. Add the sherry and simmer soup for another 5 minutes.

To serve, preheat the oven to 375 degrees. Ladle the soup into individual ovenproof bowls. Top each with 1 slice of bread, sprinkle with 1 Tbs. cheese, and place the bowls on a cookie sheet. Heat in the center of the preheated oven just until the cheese melts and bubbles, 5 to 6 minutes. Carefully remove from the oven and serve at once.

Note: The tiny bit of sugar added to the onions helps caramelize them, but the onions themselves will caramelize if they’re sweet enough and if you’re patient enough. I never use it, just keep them cooking. I always use firm yellow onions. The large white onions don’t seem to get soft enough and vidalias become soft but have such a bland flavor when cooked.

8-Can Crockpot Soup
-------------------
1 Lb Ground Beef
1 Can Condensed Cream of Tomato Soup
1 Can Condensed Alphabet Vegetable Soup
1 Can Diced Tomatoes
1 Can Rotel
1 Can Hormel Chili With Beans
1 Can Hormel Chili Without Beans
1 Can Corn
1 Can Vegall

Brown the hamburger, and add all the ingredients into a crockpot and let simmer for 5-6 hours, or alternately you can simmer in a stock pot for about 1-2 hours. I don't dilute the condensed soups, and I do drain the cans of corn and Vegall. It makes a bunch, but I've never had it go to waste.

May as well add a couple more:

Turkey Spaetzle Soup

2T vegetable oil
I large onion, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1 clove garlic, finely chopped
¼ c all purpose flour
2tsp dried thyme
1/4 tsp black pepper
2 c diced, cooked turkey
6 c chicken broth
1 bag (12oz) frozen spaetzle
Chopped fresh parsley (optional)

In 4qt saucepan, heat oil over medium high heat. Add onion, carrot, celery and garlic, cook until crisp-tender, about 2 minutes.

Gradually stir in flour, thyme and pepper, cook 1 minute, stirring constantly. Stir in turkey and broth, heart to a boil.

Stir in spaetzle. Cook 2-3 minutes, stirring occasionally. Garnish with parsley, serve. Yield: 6 servings (1-3/4 c each)

My notes: I can’t get frozen spaetzle so I made my own. You could also substitute egg noodles for the spaetzle.
This soup is delicious and really quick to prepare!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Smoked Sausage, Butternut Squash and Wild Rice Soup
Courtesy Emeril LaGasse

2 medium butternut squash, about 3 to 4 pounds, peeled, seeded, and cut into 1-inch chunks
2 tablespoons olive oil
Salt
Freshly ground black pepper
12 cups chicken stock
2 1/2 cups chopped onions
1 cup wild rice
3/4 pound smoked sausage, such as kielbasa, cut into 1/4-inch
2 cups fresh corn kernels
1 1/2 cups half-and-half
1 tablespoon chopped fresh parsley leaves

Preheat the oven to 400 degrees F.

Season the squash with 1 tablespoon of the oil, salt and pepper. Place on a baking sheet and roast for 45 minutes to 1 hour or until tender. Remove from the oven and cool completely. In a blender or food processor, puree the squash with 2 cups of the chicken stock. Puree until smooth and set aside.

In a saucepan, over medium heat, bring 4 cups of the stock and 1/2 cup of the chopped onions to a simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed, about 1 hour, stirring occasionally with a fork. Remove the rice from the pan and cool.

In a large saucepan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, add the sausage and brown for 3 minutes. Add the remaining 2 cups of onions and corn. Season with salt and pepper. Saute for 3 minutes. Add the remaining 6 cups of stock and squash puree. Bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Skim off any fat that rises to the surface.

Stir in the rice and continue to cook for 10 minutes. Remove from the heat, stir in the half-and-half and reason with salt and pepper. Stir in the parsley and serve.

my notes: the smoked sausage overpowers this soup. Use regular pork sausage instead.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Easy Chicken Chili

INGREDIENTS
• 2 tablespoons vegetable oil
• 1 pound diced, cooked chicken meat
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 (16 oz) jar salsa verde
• 1 (16 ounce) can diced tomatoes with chilies
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/2 teaspoon ground cumin
• 1 (15 ounce) can canellini beans
• 2 cups fresh or frozen corn kernels
• salt & pepper to taste

FOR GARNISH
• Grated Cheddar Cheese
• Sour Cream
• Crispy Fried Tortilla Strips

DIRECTIONS
1. Heat oil in large stock pot., and cook onion and garlic until soft.

2. Stir in broth, salsa, tomatoes, and spices. Bring to a boil, then simmer for 10 minutes.

3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

My Notes: Adapted from a recipe found online. Super easy, tasty, and on the table in about 30 minutes!

Linda

Roasted Tomato Soup
Recipe courtesy Tyler Florence, posted by Maggie (CF)

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

and this one is so good...

Mushroom and Wild Rice Soup
from Martha Stewart Living - September 2003

1/2 teaspoon coarse salt, plus more for seasoning
1/2 cup wild rice
3 teaspoons olive oil
1 1/4 pounds assorted mushrooms, such as button, cremini, shiitake (stems removed), and chanterelle, sliced into bite-size pieces
Freshly ground pepper
1 tablespoon unsalted butter
3 leeks (white and pale-green parts only), quartered lengthwise and thinly sliced
1 tablespoon Porcini Powder
1/2 cup sherry or Madeira
3 tablespoons soy sauce
6 cups chicken stock
2 tablespoons heavy cream
1 tablespoon finely chopped fresh, flat-leaf parsley

In a small saucepan, bring 1 cup water to a boil. Add salt and wild rice. Cover; reduce heat to medium-low. Cook until tender, 45 to 50 minutes. Drain; set aside

In a large saucepan, heat half the oil over medium-high heat. Add half th mushrooms; season with salt and pepper. Cook until browned and tender, about 7 minutes; transfer to a bowl. Repeat wit remaining oil and mushrooms.

Reduce heat to medium-low. Melt butter; add leeks. Cook, stirring, until softened, about 5 minutes. Stir in mushroom powder; cook 1 minute. Add sherry and soy sauce; cook 1 minute more.

Add stock to pot; bring to a boil over medium-high heat. Add mushrooms; return turn to a boil. Reduce heat to medium; cook 20 minutes. Stir in wild rice, cream, and parsley; adjust seasoning, and serve.

PORCINI POWDER (1/3 cup)
1 ounce dried porcini mushrooms

In a spice mill or coffee grinder, pulse porcini to a fine powder. Store in an airtight container at room temperature.

Crock Pot Chicken Tortilla Soup
15 minutes preparation time, 8 hours cooking time

2 (15oz.) cans black beans
2 (15 oz.) cans Rotel tomatoes with chilies
1 (14.5 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies
1 cup salsa, your preference as to strength (I use medium)

Without draining anything, place all in crockpot; stir until mixed.

2 boneless skinless chicken breast halves -- Rinse and submerge in the above mixture. Cook on low for 8 hours. Remove chicken from crockpot and shred with two forks. Return chicken to crockpot.

1 can Niblets corn -- Stir in and heat 10-15 minutes, or just long enough to get corn and chicken hot.

Serve topped with crushed tortilla chips, shredded cheese, and a dollop of sour cream.

Using the Rotel tomatoes with chilies will produce a spicy soup – for milder soup, use regular diced tomatoes and mild salsa. This recipe freezes perfectly – it’s like money in the bank! Enjoy! :o).

Arlene

2 cans potato soup
1 can New England clam chowder
1 can cream of celery
2 cans minced clams
2 cups of half and half or milk
pepper and garlic powder to taste

Put all ingredients in a pot and simmer. I was really surprised how good this recipe was using canned soup. It's even better the next day.

Over there, I posted that I have a Word file (also in .pdf format) of 160+ soup recipes. About 1/3 of the recipes were gatehered from the Cooking forum (almost all of them also posted in this thread), about 1/3 of them are my original recipes and about 1/3 of them are basic recipes that II threw in to fill it out. Oh, and about 1/3 are other recipes that I've tweaked/improved. Okay, so that equals 1-1/3; I'm a chef, not a mathematician.

I am happy to share this file with anyone who would like it. I'll start a separate post for the details.

Joe

I've tried my own recipes, with some degrees of success, but have to say that I came across this one
which I have tried and tasted fab!

However my blender is on the blink, so I'm going to have to start searching for a new one... More expense!!

Oriental Chicken Noodle Soup (called Pho)

8 cups chicken stock with one whole star anise
One chicken boiled in the chicken broth and deboned (be sure to pull off the foam that floats to the top)
one half cup grated carrots (optional)
two small slices fresh ginger, mash with the butt of your knife handle and thrown in
Bring all the above up to a boil and add very thin rice noodles. One double handful, or two small nests.

While this is coming to a boil, take all of the soup bowls and place chopped cilantro and green onion into them along with a dash of sesame oil. Spoon the soup into the bowls and enjoy! (be sure not to serve either the star anise or the ginger)

Ingredients
1 bag Shirataki noodles
Water
Celery
Potatoes
Beef broth
Beef bouillon cube
London broil steak
Red pepper flakes
Parsley
Carrots
Grated cheese
Salt and black pepper

Cooking it all
1. In a big pot put water, steak, beef broth, beef bouillon cube, some parsley, and red pepper flakes, black pepper, and some salt
2. Cook on extremely low temperature
3. After 5-10 minutes on low temperature add the potatoes, celery, and carrots, (whatever other vegetables you enjoy in your soups)
4. Cook on low flames for 3-5 hours stirring occasionally the longer you cook the soup the more tender the steak becomes
5. Right before you want to eat add the Shirataki noodles and turn the heat on high
6. Serve with the grated cheese to add more flavor and a delicious taste enjoy!

1 Tbsp olive oil
2 cloves garlic, chopped
1/8 cup minced red bell pepper
1/2 tsp seeded & minced jalapeno(can omit)
1/2 cup chopped onion
1/2 cup chopped celery & add some minced leaves
1 cup julienned carrots
12 oz turkey kielbasa, halved lengthwise & sliced (or chicken Italian sausage)
8 cups low sodium chicken broth
3-4 Tbsps tomato paste
3 small plum tomatoes, seeded & chopped (can omit)
Seasonings: (these are my favorites)*
Turkish Seasoning (Penzey's)
Pasta Sprinkle (Penzey's)
Frankenmuth Chicken Seasoning
Celery Salt
Celery Seed
Garlic powder
Beau Monde
Dried marjoram & rosemary
1 can kidney beans, drained and rinsed
3 Tbsps chopped parsley
Salt and pepper to taste
1/3 box of uncooked pasta (penne works well)

In a large heavy pot, heat olive oil on medium and saute garlic, jalapeno, onion, celery and carrots for 5 minutes or until vegetables are softened. Add sausage and saute 5 minutes longer or until it starts to brown. Add the broth, tomato paste & seasonings and simmer a few minutes. Add beans. Bring liquid to a simmer and cook for 10 minutes. Add pasta and simmer on low for 10 minutes or until pasta is al dente (keep an eye on it--it needs to be al dente). Stir in the parsley and cook for another minute or two. Season with salt and pepper to taste before serving. Makes 4 to 6 servings.

My note: this is very good; don't use too much pasta since it gets soggy if not eaten right away (it seems to multiply as a leftover!). *Use the seasonings you like for this type of soup (you could sub Seasonal for the Frankenmuth Chicken Seasoning; garlic powder instead of garlic cloves, etc). I like to cook the soup longer and really like Hillshire Farms turkey kielbasa (has lots of flavor).

adapted from JerseyGirlCooks blog recipe

RECIPE INGREDIENTS:
8 cups (64 ounces) chicken stock or prepared broth
1 medium onion, chopped
1 teaspoon fish sauce
1/4 teaspoon ground white pepper
Pinch of salt
2 1/2 pounds (2 bundles) asparagus,trimmed and cut on the diagonal into 1-inch pieces
1/2 pound cooked crab meat, remove any shells or cartilage (you can also use the canned variety)
2 tablespoons corn starch mixed with 4 Tbs. water
2 large eggs, lightly beaten
Chopped cilantro and scallions for garnish

RECIPE STEPS:
In a large saucepan high heat, combine the chicken stock, onion, fish sauce, white pepper and salt; bring to a rolling boil. Add the asparagus and simmer until the asparagus is cooked but still crisp-tender, about 2 minutes.
Reduce the heat to medium-low. Slowly pour the cornstarch and egg mixture into the stock, stirring constantly to form even threads of cooked egg, about 2 minute.
Add the crabmeat and boil until it is warmed through, 2 to 3 minutes. Taste and adjust the seasonings. Ladle the soup into bowls and serve immediately. Garnish with a pinch of cilantro and scallions.