Some Soup Recipes

RECIPE FORUM Recipe Exchange
1

Easy Chicken Soup & Dumplings

3 – 19 Oz Cans Progresso White Meat Chicken Noodle Soup
1 – 14 Oz Can Chicken Broth
1 Can Pillsbury Grand’s Refrigerated Buttermilk Biscuits
Chopped Fresh Parsley, If Desired

Heat Soup & Broth To Boiling In 4-quart Dutch Oven. 

Meanwhile, Separate Dough Into 8 Biscuits; Cut Each Into Fourths.

Drop Biscuit Pieces Into Boiling Soup. Cook Uncovered 10 Minutes. (soup Must Be At A Medium Boil. Cover & Cook 10 Minutes Longer Or Until Dumplings Are Light & Fluffy.

To Serve, Carefully Remove Dumplings From Soup. Ladle Soup Into Individual Bowls. Top Each With Dumplings. Sprinkle With Parsley.
2

Tuscan Bean & Swiss Chard Soup

1 Lb (2 Cups) Dried White Beans Such As Great Northern, Cannellini, Or Navy, Picked Over & Rinsed
¼ Lb Sliced Pancetta, Chopped
2 Tbsp Olive Oil
1 Lg Onion, Chopped
1 Fennel Bulb (sometimes Called Anise), Stalks Discarded & Bulb Chopped
4 Garlic Cloves, Finely Chopped
4 Cups Chicken Stock Or Low-sodium Chicken Broth
4 Cups Water
1 – 3 X 2 Inch Piece Parmigiano-reggiano Rind
1 Turkish Or ½ California Bay Leaf
¼ Tsp Black Pepper
½ Lb Swiss Chard (preferably Red Or Rainbow), Stems Discarded & Leaves Halved Lengthwise, Then Thinly Sliced Crosswise
1 Tsp Salt

Soak Beans In Cold Water To Cover By 2 Inches In A Bowl At Room Temperature At Least 8 Hours, Or Quick-soak (see Note, Below). Drain In A Colander. 

Cook Pancetta In Oil In A Wide 6 – 8 Quart Heavy Pot Over Moderate Heat, Stirring Occasionally, Until Browned, About 5 Minutes. Transfer Pancetta With A Slotted Spoon To Paper Towels To Drain. 

Cook Onion & Fennel In Oil Remaining In Pot Over Moderate Heat, Stirring Occasionally, Until Softened, 6 - 8 Minutes. Add Garlic & Cook, Stirring, 1 Minute. 

Add Beans, Stock, Water, Cheese Rind, Bay Leaf, & Pepper & Simmer, Uncovered, Until Beans Are Tender, 45 Minutes To 1 Hour. Discard Cheese Rind & Bay Leaf. 

Stir In Swiss Chard & Salt & Simmer, Uncovered, Stirring Occasionally, Until Chard Is Tender, 8 - 10 Minutes. Season Soup With Salt & Pepper. 

Beans Can Be Soaked Up To 12 Hours.

To Quick-soak Beans: Cover Beans With Cold Water By 2 Inches In A 5 – 6 Quart Pot & Bring To A Boil, Uncovered. Boil Beans, Uncovered, 2 Minutes, Then Remove From Heat 	& Let Stand, Uncovered, 1 Hour. 

Soup Is Best When Made 1 Day Ahead (to Give Flavours Time To Develop). Cool Completely, Uncovered, Then Chill, Covered. Reheat &, If Necessary, Thin With Water.

Makes 4 To 6 Main-course Servings.

3

Mushroom Soup

3½ Lbs Fresh White Mushrooms
½ Cup Plus 2 Tbsp Unsalted Butter
¾ Cup Madeira
9 Cups Water
½ Oz (¾ Cup) Dried Porcini
½ Lb Baking Potato
2½ Tsp Salt
1/3 Cup Heavy Cream
1 Tsp White Pepper

Quarter 1½ Pounds White Mushrooms (about 9 Cups Quartered), Then Pulse In A Food Processor In 2 Batches Until Finely Chopped. Melt ¼ Cup Butter In A 5 – 6 Quart Heavy Pot Over Moderately High Heat Until Foam Subsides, Then Sauté Chopped Mushrooms, Stirring Occasionally, Until Liquid From Mushrooms Is

Evaporated, 10 - 15 Minutes.

Add Madeira & Boil, Stirring Occasionally, Until All Of Liquid Is Evaporated, 5 - 8 Minutes. Add Water & Dried Porcini & Bring To A Boil, Then Reduce Heat & Simmer, Uncovered, Stirring Occasionally,

45 Minutes.

Pour Through A Sieve Lined With A Coffee Filter Or Dampened Paper Towel Into A Large Bowl, Pressing Hard On Solids & Then Discarding Them. Skim Off Any Fat.

If Stock Measures Less Than 8 Cups, Add Water. If More, Boil, Uncovered, In Cleaned Pot Until Reduced To 8 Cups.
Cut Remaining 2 Lb Mushrooms Into ¼ Inch Thick Slices (about 11 Cups Sliced). 

Peel Potato & Cut Crosswise Into ¼ Inch Thick Slices, Then Transfer To A Bowl & Cover With Water.

Heat Remaining 6 Tablespoons Butter In A 5 – 6 Quart Heavy Pot Over Moderately High Heat Until Foam Subsides, Then Cook Mushrooms With 1 Teaspoon Salt, Stirring Occasionally, Until Mushrooms Are Very Tender But Not Browned, About 15 Minutes (mushrooms Will Exude Liquid).

Drain  Potato & Add To Mushrooms Along With Mushroom Stock. Bring To A Boil, Then Reduce Heat & Simmer, Uncovered, Until Potato Is Very Tender, About 10 Minutes. Add Cream & Bring Just To A Boil, Then Remove From Heat.

Transfer Soup To A Large Metal Bowl, Then Purée In Batches In A Blender Until Very Smooth, About 1 Minute Per Batch (use Caution When Blending Hot Liquids). 

Return Soup As Puréed To Cleaned Pot & Bring To A Boil. Stir In White Pepper & Remaining 1½ Teaspoon Salt. Season With Additional Salt If Desired.

Soup Can Be Made Ahead & Cooled Completely, Then Chilled, Covered, 3 Days Or Frozen In An Airtight Container 1 Month. 

Bring To A Boil Just Before Serving.

Makes 16 Servings.

4

Aunt Vi’s French Onion Soup

1½ Lbs (5 Cups) Thinly Sliced Yellow Onions
3 Tbsp Butter
1 Tbsp Oil
1 Tsp Salt
¼ - ½ Tsp White Pepper
¼ Tsp Sugar
3 Tbsp Flour
2 Qts Beef Consommé Or Bouillon
½ Cup Dry White Wine Or Vermouth
3 Tbsp Cognac
6 – 8 Slices, Toasted Baguette
Grated Parmesan, Swiss Or Mozzarella Cheese

In Large Soup Pot, Cook Onions Slowly With Butter & Oil For 15 Minutes, Covered, Stirring Often.

Raise Heat To Moderate & Add Salt, Sugar & Pepper. Cook, Covered For 30 – 40 Minutes, Stirring Frequently. Be Careful Not To Burn.

Closer To End Of Cooking Time For Onions, Bring The Consommé To A Boil In A Separate Pot.

Sprinkle Flour Over Onions. Cook & Stir For 3 Minutes.

Slowly Add Consommé To Onions, Stirring As You Add. Add Wine Or Vermouth & Simmer 30 – 40 Minutes, Skimming Off Any Fat The Comes To Surface.

Preheat Broiler.

Add 3 Tablespoons Cognac To Soup Being Served (do Not Add To Leftovers). 

Place A Toasted Bread Slice In Bottom Of Ramekins Or Oven Proof Dishes. Ladle Soup Into Bowls Over Toasted Bread. Sprinkle With Cheese. Broil Until Cheese Is Melted. Serve.
5

Tuscan Bread & Tomato Soup

2 – 3 Thick Slices Country Bread
3 Tbsp Extra Virgin Olive Oil
1 Med Red Onion, Coarsely Chopped
Salt & Freshly Ground Black Pepper To Taste
1 Clove Garlic, Halved
4 Lg Cloves Garlic, Peeled
1/3 Cup Tightly Packed Fresh Basil Leaves
1½ Lbs Ripe Tomatoes, Peeled, Seeded & Coarsely Chopped,
Or 1 – 28 Oz Can Whole Tomatoes, Drained & Chopped
Pinch Of Red Pepper Flakes
2 Cups Chicken Or Vegetable Stock
4 Fresh Basil Leaves, Torn
Drizzle Of Extra Virgin Olive Oil
Parmesan Cheese Shavings

Preheat Oven To 200°f.

Dry Bread In Oven For 15 – 20 Minutes. Or, Use Stale Bread.

Heat Oil In A Soup Pot, Over Medium Heat. Add Onion, Salt & Pepper & Cook, Stirring, Until Beginning To Colour.

Meanwhile, Rub Toasted Bread On Both Sides With The Halved Garlic.

Coarsely Chop Together The 4 Garlic Cloves & Basil Leaves.

Reduce Heat To Medium-low, Stir In The Garlic Mixture, And Cook Until The Garlic Barely Colours, 2 – 3 Minutes. Add Tomatoes, Cook, Stirring, Over Medium-high Heat Until Thick & Fragrant. Boil For 2 Minutes. Taste & Adjust Seasonings.

Break Up The Bread In The Bottom Of Soup Bowls. Ladle In The Soup & Top Each Serving With The Torn Basil Leaves, A Drizzle Of Olive Oil & Parmesan Cheese Shavings.

Makes 4 Cups.

6

Beet & Apple Soup

1 Tbsp Vegetable Oil
1 Sm Onion, Diced
1 Lg Potato, Peeled & Cubed
2 Med Beets, Peeled & Cubed
4 Cups Vegetable Broth
1 Apple, Peeled & Cubed
1 – 2 Inch Piece Cinnamon Stick
Pinch Freshly Grated Nutmeg
1 Bay Leaf
¼ Cup Sour Cream

In A Medium Heavy-bottomed Pot, Heat Oil Over Medium Heat. Add Onion, Potato & Beets & Sauté, Stirring, For 5 Minutes. Vegetables Will Stick To Pot; Once The Bits Stuck To The Bottom Begin To Brown, Add Broth. Do Not Allow To Burn. Scrape The Bottom Of The Pot With A Wooden Spoon To Loosen Stuck Bits.

Add Apple, Cinnamon, Nutmeg & Bay Leaf. Bring To A Boil; Reduce To Simmer & Let Cook, Covered, Until Vegetables Are Soft, About 45 Minutes. Discard Cinnamon Stick & Bay Leaf; Puree Soup. If Soup Is Too Thick, Add Additional Hot Broth.

Serve Garnished With Sour Cream. 

If A Smoother Consistency Is Desired, Strain Soup Through Sieve.
7

Peruvian Chicken Soup (aguadito De Pollo)

4 Skinless, Boneless Chicken Breast Halves, Cut In Half
½ Tsp Salt & Pepper To Taste
½ Cup Olive Oil
1 Med Onion, Chopped
1 Tsp Minced Garlic
1 Tbsp Seeded, Minced Serrano Chile
½ Cup Chopped Cilantro
1 Cup Green Peas
1 Cup Corn
½ Red Bell Pepper, Chopped
10 Cups Chicken Broth
4 Yukon Gold Potatoes, Cut In Half
1 Cup Uncooked White Rice

Season The Chicken With Salt & Pepper. 

Heat The Olive Oil In A Large, Heavy Pot Over Medium-high Heat. Stir In The Onion, Garlic, & Serrano Chili; Cook Until The Onion Has Softened, About 1 Minute. Add The Chicken, & Continue To Cook For 5 Minutes. 

Stir In The Cilantro, Peas, Corn, & Red Pepper; Cook For 1 Minute. Pour In The Chicken Broth, Potatoes, & Rice. Bring To A Boil, Then Reduce Heat To Medium-low, & Simmer Until The Chicken Is Opaque & The Potatoes Are Tender, About 40 Minutes.

Makes 8 Servings.

8

Mushroom & Oyster Soup

Earthy Mushrooms Are The Base For A Soup That Also Benefits From The Saltwater Essence Of Plump Oysters.

3 Med Leeks (white & Pale Green Parts Only), Chopped (2 Cups)
3 Tbsp Unsalted Butter
½ Lb Cremini Mushrooms, Trimmed
1 Garlic Clove, Smashed
¾ Tsp Salt
½ Tsp Freshly Grated Nutmeg
¼ Tsp Black Pepper
2½ Cups Half-and-half
2 Cups Shucked Oysters With ½ Cup Of Their Liquor
2 Tbsp Chopped Fresh Chives

Wash Leeks In A Bowl Of Cold Water, Agitating Them, Then Lift Out & Pat Dry.

Heat Butter In A 2½ - 3 Quart Heavy Saucepan Over Moderate Heat Until Foam Subsides, Then Cook Leeks, Mushrooms, Garlic, Salt, Nutmeg, & Pepper, Stirring Occasionally, Until Leeks Are Softened & Any Liquid Mushrooms Give Off Is Evaporated, About 10 Minutes.

Transfer Half Of Mushroom Mixture To Blender & Purée With Half-&-half Until Very Smooth, About 1 Minute. Return Purée To Saucepan.

Bring Soup Just To A Simmer, Stirring Occasionally, Then Add Oysters & Their Liquor & Cook, Stirring, Until Oysters Become Plump & Edges Begin To Curl, About 3 Minutes. Sprinkle Soup With Chives.

Note: If You Don't Have Enough Oyster Liquor, Add Enough Bottled Clam Juice To Bring Total To ½ Cup.

Makes 6 - 8 Servings.