OK, the weather is definitely cooler if not downright cold, so I'm thinking about soup

What's your favorite fall / winter soup or stew? Care to share a recipe? :hi:

I'm going to the store tomorrow -- what do I buy?

And just as an aside, we're birdetarians -- the only meat we consume on occasion is poultry, so if you think any of the beef or other recipes can be equally tasty substituting chicken or turkey, let me know.

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I happen to like vicchysoise which, contrary to popular belief,
can be eaten cold OR hot (I prefer hot -- cold tastes WAY too
earthy for me).
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One of the simplest, silkiest, most elegant soups in existence.
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And the onliest meat it calls for (which CAN be substituted) is
some chicken broth.
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I gotcher soup recipes RAHT CHEER!!!! (This is my FAVORITE
recipe source for pretty much everything -- how ironic).
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http://recipesource.com/soups/soups/
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like to be given suggestions, generally, but this site looks like it will be fun to review. :hi:

peas, carrots, celery always good.

:)

It involved pureed roasted butternut squash, apples, pureed pumpkin, red curry powder, milk, and some other spices. I served it topped with toasted walnuts and crumbled sausage. :)

my husband will love it.

Did you follow a recipe, or are you one of those lucky people who can just wing it and everything tastes good? :hi:

Basically, I roasted two butternut squash with brown sugar and butter, then scooped the pulp into a big pot. I added some canned pumpkin, red curry powder, ground cayenne, cinnamon, nutmeg, allspice, chunky applesauce, 2 cups of diced Cortland apples, veggie broth, milk, apple cider, salt, and pepper. I used an immersion blender to liquefy everything as it came to a low boil, then turned the heat down and cooked it covered, on low, for about an hour. I cooked some Bob Evans bulk sausage and toasted walnuts in the oven, then served the soup with the nuts and sausage sprinkled on top.

If I had to do anything different, I'd leave out the diced Cortland apples--I thought they added a grainy texture that even cooking didn't get rid of entirely, and the cider and applesauce were really all I needed for flavor. If you want a more savory soup, use less cider and no applesauce, increase the salt a bit, and add in sauteed diced onions and garlic. I wanted a sweeter, nuttier soup. :)

It's butternut squash (or pumpkin) coconut milk, peanut butter, and curry, topped with the toasted seeds from the squash.

Special of the Day, perhaps?

Nom nom nom. I'm wondering how one might substitute the milk and sausage on behalf of the many vegans out here.

Have made several pots of it in the last couple of weeks. Wish I had some right now! I've been using the Cooking Light recipe with a few tweaks.

http://allrecipes.com/recipe/newport-clam-chowder/detail.aspx

http://allrecipes.com/recipe/karyns-cream-of-crab-soup/detail.aspx

the crab soup is kind of expensive but well worth it, have never tried with fake crab though.

Just might do it tomorrow.

broken bacon bits. Yummy.

everyone loved it. i made homemade noodles. i was so impressed with me.

Delicious nutritious Korean soup, and the best sick remedy in the world

1 Tbs light olive oil
1 medium yellow onion, chopped
2 cloves garlic, diced
1 tsp salt
2 15oz cans stewed tomatoes
1 12oz can V8 vegetable juice
1 15oz can chicken stock or broth
1 can tomato paste
1 1/2 tps dried basil
1 tsp dried oregano
1 bay leaf
1 cup milk
1 cup cream
Salt and pepper
Scallions for garnish

In a heavy dutch oven over low to medium heat, sweat the onions, garlic, and salt until the onions are soft. Add the tomatoes, vegetable juice, chicken stock, and tomato paste to the pot and blend with a hand blender until smooth. Add basil, oregano, and bay leaf. Simmer for 30 minutes. Combine dairy and slowly whisk into the pot. Season to taste. Continue to stir until the bisque returns to a simmer and then serve. Garnish with chopped scallions on top if desired.

This recipe makes quite a bit. Usually what I do is save the leftovers and serve them over prepared pasta the next day (tri-colored rotini is a good match).

Sure...here we go:

Chili con Carne:

2 cans of unsalted red kidney beans
1 Tbsp Chili Powder
2 onions
dash of ground cloves
1 can mild chiles, cut up
1 8 oz. can of Tomato Sauce
1 lb. lean ground beef
1 14 oz can of diced tomatoes
Cayenne pepper to taste
1 bay leaf

Saute the onions until sort of yellow. Add the ground beef and brown it.

Add the tomato sauce, the diced tomatoes and the seasonings, including the bay leaf. Bring to a boil, and then reduce the underneath heat,
allowing the mixture to simmer for 1.5 hours, stirring occasionally.

Prepare the kidney beans by putting them in a collander and washing them down, first. After the sauce has been allowed to simmer
for the recommended time, add the kidney beans, making sure that they, too, are heated and warmed up. Serve the chili con carne over rice.

Enjoy.

Lots of medicinal herbs for when you get a chill and it tastes good.

It will make you sweat and eliminate anything that's bugging you.

I also have my own variety of leftover turkey soup made with green chills, corn and zucchini, etc. Another one that really warms you.

But for just getting warmed up I suggest some good indian spices with anything at all, they really heat you up fast. There are some combinations to make from scratch in the vegetarian section of the DU forums.

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=231&topic_id=497&mesg_id=9357

or this one here:

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=231&topic_id=497&mesg_id=842

I am a big fan of the tikki masala sauce at COSTCO which I add to cooked kidney beans and freeze in small quantities and then defrost and have with some brown rice later. Quick, very filling and warms you up.



I"ll PM if you want something as I suggested. Sometimes I think I need to make a cookbook and sell it on Amazon. Or so I'm told.

:hi:

she is!!

:hi:

it really warms you up. I'll give you the fast version:

Turkey Soup

Boil the carcass or whatever for broth, or buy some broth and add the meat later. The heat will come from the spices and the chilies. Toss these into the hot broth and keep it boiling. The size of the vegetables is important. Add in this order:

Carrots, scrubbed or peeled and cut into one-inch slices
Potatoes, scrubbed or peeled and cut into very large chunks
Onions, yellow, peeled and cut into one-inch pieces
Celery, cut into half-inch pieces
Tomatoes, cut into one-inch pieces or use diced canned ones
A can of RoTel or other green chili's with tomatoes. The more you add, the spicier the soup.
Red bell peppers, seeds removed, diced large pieces
Zucchini, cut into half-inch slices
Add in generous amounts of parsley, sage, rosemary, oregano and thyme. Particularly the sage and thyme produce good effects. Add Lawry's seasoned pepper, sea salt, organic butter or olive oil.

When everything else is about done, add:
Corn on the cob, or whole kernel yellow corn and the poultry.

You might want to have cornbread, not the sweet kind, or sourdough or whatever you want. I don't have anything with mine.

Pumpkin Soup

Pumpkin Soup
Recipe courtesy Chef Kerry Simon, Simon Kitchen & Bar, Hard Rock Hotel, Las Vegas, NV

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings

2 tablespoons butter (I replace with olive oil)
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin, roasted and diced, see note below
1 tablespoon sage leaves
3 cups chicken stock (I replace with vegetable stock)
1 cup cream (I replace with soy milk)
Salt and freshly ground pepper

In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.


Divide soup among 4 soup bowls and serve immediately.

Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

My NOTE: Added sunflower seeds in last few minutes or pumpkin seeds

1 lb. pork sausage, browned and drained
1 bag of O'Brien Hash Browns (the kind with onions, red, green pepper)
2 T of butter
2 cups of water

Bring the above to a boil and simmer for 15 minutes. (You might need to add a little more water.)

Add to this:

1 can evaporated milk
1 can creamed corn
1 can whole kernel corn

Continue to simmer for a few minutes until heated through. Salt and pepper to taste. Goes great with garlic bread.