BellaOnline Forums Food and Wine Home Cooking Soup Recipes

So many favourite soup recipes, here is another

cotch Broth
Ingredients
1 pound boneless stewing lamb, cut into small cubes
1 pound lamb bones in cheesecloth
2-1/2 quarts water
1 cup chopped onion
1 cup diced celery
1 cup diced carrots
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup pearl barley
1/2 cup chopped parsley


Instructions
Place all ingredients except salt and pepper, barley, and parsley in a soup kettle. Bring to a boil and skim carefully. Reduce heat and season with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer covered for 1 and 3/4 hours; add barley and cook for 45 minutes or until meat and barley are both very tender. Remove bones and correct seasoning. Serve generously sprinkled with chopped parsley.

Yield: 8 to 10 servings

Hey, Lee! The velvet chicken and sweet corn soup sounds sooo good! I tasted something like it in a restuarant and loved it! Thanks! <img src="/images/graemlins/grin.gif" alt="" />

This is one even my kids will eat;
Baked Potato Soup:

2 large containers(49 oz.) chicken broth (I like Swanson low sodium), if you are vegetarian you can use their veg. broth instead - it's just as good, and omit the obvious stuff below.
1 lb. Yukon Gold potatoes, peeled and cut into chunks
pepper to taste
1 cup sour cream (fat content depends on you, personally I think the regular old bad kind gives the most flavor and creaminess)
shredded cheddar cheese
real bacon bits
chopped chives OR chopped green onions (green parts only)

1. Place broth & potatoes in large pot. Add pepper & bring to a boil. Reduce heat to low, cover and let simmer for about 20 minutes until potatoes are soft. Remove from heat.
2. Using a hand blender, puree until soup is creamy ( if you like, you can leave some chunks for texture.) If you don't have a hand blender you can do this by batches in a regular blender, but be careful, and be sure to use a towel to cover the lid, otherwise you can be burned badly.
3. Stir in sour cream until compltely mixed in, hand blender or whisk works well for this.
4. Serve soup in bowls, and hand around cheese, bacon bits, and chives for people to add as toppings as they like. you can add any other toppings that you like on baked potstoes, too...salsa, cooked broccoli, French's fried onions, etc.

Thanks. <img src="/images/graemlins/fish.gif" alt="" />

I throw a whole chicken, or chicken parts in the pot and add water. I boil this, add garlic, onions, bay leaves and cook some more. I head to the garden and snip any fresh herbs. I throw in whatever is in the veggie drawer, depending on how cooked I want them. Carrots cook longer, spinach at the very end. I make dumplings out of masa, following the tortilla recipe on the side. If you just mix masa with water, the dumplings taste like boiled dough balls. <img src="/images/graemlins/frown.gif" alt="" /> At some point I remove the skin and bones from the pot, throw in the dumplings and cook for a few minutes longer. Last time, at the end I threw in a sweet potato I had baked the night before. I added this in small chunks. This gave the soup some sweetness, and I always add salt at the end. Next time I will mix the sweet potato with the masa and see if I like sweet dumplings. I always freeze soup in individual containers. Do not freeze dumplings, but make fresh, small ones when reheating the frozen soup. My friends love it, it is always good and different, and my husband won't usually touch it. More for us! <img src="/images/graemlins/devil.gif" alt="" />