What! No Texas Red on this list?! And, where’s the Chicken and Dumplings?! Unbelieveable.... :)
bump for later
Heres mine.....Open “Cup O Soup”...bring water to boil and pour water into cup...Enjoy...
Next...Emergency Bacon Sandwhich using Baco Bit.
What! No Texas Red on this list?! And, where’s the Chicken and Dumplings?! Unbelieveable.... :)
Fall and winter are soup/stew season at our house. We grow lots of winter squash and root vegetables specificall for that purpose. Add some venison or other game and it’s fantasic. Great on the budget too.
visualize global warming.
Totally agree with this being ‘soup time’.
Last week I made a Hungarian potato soup that came out very well.
Yummy bump! That corn, potato, and onion chowder sounds excellent—especially since I had a bumper crop of jalapenos over the summer ;)
Sounds great, you wouldn’t happen to have a recipe
for Oxtail soup, would you?
A memorable soup I had, made by a Mayan chef, really had one of the best soup broths I’d ever tasted. It was a Mayan Tortilla Soup, with crispy shreds of tortilla in it.(we had it while bone fishng in the Yucatan) I was able to get the recipe from him and bought the special chilis he used. I’m not a big fan of cilantro, but do use it if called for, altho in lesser amounts. Well -— the soup was good, but not great.
The next time we were in the Yucatan, we had the soup again and the missing link WAS all that cilantro! You didn’t really taste cilantro, but it did add to the total broth experience.
Other than that — my fav is New England Corn Chowder.
This is a re-post of a soup recipe I posted back during the Christmas season. I’ve made a couple minor modifications to that recipe, but it’s basically the same. It’s good for any cold, nasty winter day...or even for the not-so-nasty ones.
BAKED POTATO SOUP
2/3 C. Flour
2/3 C. Butter (You can also substitute bacon grease for the butter. The last few times I’ve made this, that’s what I did and it seems to add something to the soup’s flavor.If you don’t have enough bacon grease, add butter until you get the right amount.)
7 C. Milk (I prefer whole…yeah, I know about the fat, but as my Culinary instructor said, “Fat equals Flavor”!)
4 large baking potatoes (Idaho or Washington Russets preferred) baked, cooled, peled and cubed, about 4 cups (You can also substitute a package of Southern-style hash browns [the cubed kind] if you’re pressed for time.)
4 green onions, thinly sliced
10 to 12 strips of bacon-cooked, drained, & crumbled (The drippings from this can be used as the base for the roux, as described above.)
1 1/4 cup shredded medium cheddar cheese (My preference: Tillamook)
1 C (8 oz) sour cream (Do NOT use a sour cream substitute)
3/4 TB salt
1/2 tsp Pepper
In a large Dutch oven or stockpot over low heat, melt the butter, stir in the flour until smooth and bubbly. (Do not brown the butter/flour mixture or it’ll darken the soup). Gradually add milk, stirring constantly until the mixture has thickened (This’ll take a while, but not too long. Have patience…it’s worth it.) Add the potatoes and onions.
Continue to cook, stirring constantly, until the soup begins to bubble. Reduce heat and let simmer gently for 10 minutes. Add the bacon and spices, then stir. Let it simmer about 10-20 minutes more, stirring occasionally. Just before serving, add the cheese & sour cream and stir until the cheese is melted. Serve immediately.
You can garnish with extra crumbled bacon, chives, or even a dollop of sour cream. This tastes like a liquid baked potato!
Easy Taco Soup
1 can whole kernel corn
1 can ranch style beans
1 can stewed tomatoes (can use ones with green chilies or mexican style), with juice
1 can Rotel (I use the original but if you like it hot use the hot one)
1 taco seasoning mix
1 ranch seasoning mix
1 pound ground beef
Sour cream, cheese, tortilla strips.
Brown meat in skillet and drain grease. Add corn, tomatoes, beans, Rotel, and taco seasoning mix. Bring to boil and reduce heat, cover and simmer for 20 minutes. Add ranch seasoning mix and simmer for 10 more minutes. Uncover and let stand to cool to eat. Add cheese, sour cream, tortilla strips to taste.