World Best Soup Recipes

Friday, May 1, 2015

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

1 in a big pot over medium heat, melt 3 tablespoons butter.
2 add in onions and garlic, stir/saute for 3 minutes.
3 add in the mushrooms and lemon juice; stir/saute until the vegetables are tender, about 5 minutes (add more butter if desired).
4 add in the flour and stir until bubbly.
5 add in the stock and soy sauce; bring to a boil over high heat, stirring constantly until thickened, about 2 minutes.
6 add in the chicken, half-and-half, wine, salt, thyme, and pepper.
7 decrease heat to low and simmer, uncovered, until the flavors are blended, about 5 minutes.
8 ladle into soup bowls and swirl about 1 teaspoon sour cream, if using, into each bowl.
9 serve immediately.

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

1 freeze meat and remove to make slicing easier.
2 slice into long thin strips.
3 cook carrots and onion with garlic and giner for 3 minutes, stirring constantly.
4 add rest of vegetables.
5 cook 2 mins til tender.
6 remove vegetables.
7 add beef.
8 cook until slightly browned.
9 add soup, water and soya.
10 heat, stirring.
11 add vegetables.
12 serve over rice.

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

1 if desired, omit ham and substitute beef, chicken, or vegetable stock for the cooking water.
2 wash beans thoroughly.
3 place in a large kettle, cover with water and soak overnight.
4 (an alternate method is to bring beans and water to a boil,remove from heat, and cover and let stand for 1 hour.) next drain beans and add 2 quarts of new water and ham or ham hock (or use broth if omitting ham).
5 simmer slowly for 2-1/2 to 3 hours.
6 then add spice packet, onion, tomatoes (undrained), lemon juice and salt to taste (spice packet contains no salt).
7 simmer another 30 minutes or until beans are tender.
8 take ham from soup.
9 remove any bits of ham from bone and return to soup.
10 if using boneless ham, cut into bite-size pieces and return to soup.
11 serve.

Total Time: 49 mins Preparation Time: 15 mins Cook Time: 34 mins

1 in a large soup kettle, (or dutch oven) over medium heat, add the vegetable oil.
2 after the oil has heated up a bit, add the onions, and cook them for 4 minutes; stirring often.
3 then add the zucchini, and cook for 5 minutes more; stirring the vegetables often.
4 pour in the chicken broth, and add the curry powder, and bring to a boil over medium heat.
5 after the broth comes to a boil, cover the soup kettle, then reduce heat to low, and simmer for 20 minutes.
6 turn off heat, and in small batches, add broth and zucchini to a blender, and blend on high for a few seconds.
7 add the pureed soup to another kettle, and keep soup warm in kettle, over low heat.
8 finish pureeing broth and zucchini in small batches in blender.
9 once done pureeing soup, and adding all to the other soup kettle, then stir in the heavy cream, salt, pepper, and garlic powder.
10 simmer soup over low heat, til it's heated through, but do not let it come to a boil.