World Best Soup Recipes

Friday, May 1, 2015

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

1 cut cauliflower into small pieces and chop off as much of the stems as possible using mostly the flowers.
2 chop up onion and carrot.
3 put cauliflower, onion and carrot into a pot and add just enough water to simmer vegetables. add chicken stock cube. simmer until cauliflower is soft.
4 put vegetables and some stock into crockpot, add 1 can of cream of mushroom soup and milk (just enough to make it creamy, approx 1/2 cup).
5 in frying pan cook sausage/bacon in small pieces. i take sausage out of casing. drain fat and pat as much grease off as possible. add to crockpot.
6 leave on low for 4-5 hours, stirring occasionally.
7 add parsley 1/2 hour before serving.
8 top off with grated cheese.

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

1 heat the 2 cups water to boiling, add cauliflower and onion. cook until soft, approximately 10 minutes. do not drain. blend with an immersion blender or in a regular blender until smooth.
2 heat butter in a three quart saucepan until bubbly, add flour, salts and pepper, cook and stir for one minute. remove from heat, stir in the last cup of water and the bouillon, return to stove, heat to boiling, stirring constantly for one minute. add cauliflower mixture, heat to just boiling, slowly add 1/2 and 1/2. heat just until hot.
3 sprinkle each bowl with a touch of nutmeg, optional.

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

1 spread croutons on bottom of greased 13" x 9" baking dish.
2 crumble and cook sausage in medium skillet over medium heat until browned. drain. spread over croutons.
3 whisk eggs and milk in bowl until blended. stir in soup, spinach, mushrooms, cheeses and mustard.
4 pour egg mixture over sausage and croutons.
5 refrigerate overnight.
6 preheat oven to 325°f bake egg mixture 50-55 minutes or until set and lightly browned on top.
7 garnish with herb sprigs and carrot, if desired. serve hot with picante sauce, if desired.
8 refrigerate leftovers.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

1 in a large pot, heat the oil over medium-high. add the garlic and cook, stirring constantly, until fragrant and begins to turn golden, about 1 minute.
2 add the broth, soy sauce and vinegar. cover the pot and bring to a simmer.
3 meanwhile, in a small bowl, toss chicken with cornstarch. add to the simmering broth along with the noodles.
4 return to a simmer and cook until the noodles are tender and the chicken is no longer pink in the center, about 3 minutes.
5 stir in the stir-fry vegetable mix and cook until they are heated through.

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

1 heat a wok over high heat until hot but not smoking.add sesame seeds and stir for 45 seconds-1 minute or until they stop crackling.remove from heat and stir in the wok for 15 seconds longer before transferring to a bowl to cool.
2 grind the seeds and 1/4 cup of sugar until fine.add 1/4 cup of cold water and process to a smooth paste.
3 mix the rice flour with a little of the remaining water to form a smooth paste.whisk in all of the remaining water.bring to a boil over medium heat,stirring so no lumps form.
4 crush the rock sugar and add to the pot along with the sesame paste.return to a boil and cook,stirring as needed,until the sugar dissolves and the soup thickens to the consistency of a thin porridge.
5 serve 1 cup per person.

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

1 in a medium frying pan sauté the onion in 2 tbs butter until soft. stir in the chicken, then add the curry powder and the flour, 1 tbs at a time, blending well after each addition.
2 pour the chicken stock into a medium saucepan, then add the rice and rhe chicken mixture. simmer this, covered, for 30 minutes, stirring occasionally.
3 in a frying pan sauté the apple in the remaining butter until tender.
4 add the sauteed apple to the soup and simmer for 10 minutes. serve.