The great soup recipe thread of 2014!
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Anonymous
Beef broth is harder than chicken! I get a lot of beef bones (marrow bones including knuckles) and deeply brown them all. I add to my stock pot all the bones and add enough water just to cover. I then bring it to a simmer (never a boil on the stove) I then pop the whole thing in the oven at 190 and let it simmer with the lid cracked for 18hrs. I check it at about 9hrs and add water if needed. Makes and extremely rich broth great for French onion. The secret to French onion is excellent broth. If I’m feeling very high maintenance I’ll make a beef consommé which yield fine dining results. |
Anonymous
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Tomorrow will be miserable, and I can't wait to cozy up with some soup and a good book and some Netflix. What soup are you making tomorrow? I'm going to scroll through this thread for inspiration.
I made this yesterday. Delicious! https://dinnerthendessert.com/creamy-vegetable-rice-soup/ |
Anonymous
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Made this soup tonight and can't stop eating it!
https://www.recipetineats.com/mushroom-soup/ So good with crackers or crusty baguette. |
Anonymous
| Adding a delicious soup to this thread. https://www.thelittleepicurean.com/chicken-sotanghon-soup/ |
Anonymous
Yay! This was a childhood comfort food! |
Anonymous
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Any great new healthy, filling soups to kick off the new year?
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Anonymous
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I wish there was a sorted-by-main ingredient spreadsheet for this thread.
I’m not assuming anyone will do this, but I can have a little dream while randomly opening pages. Going for a basic pea soup and bacon combo tonight. Looking for a mushroom and red wine reduction that yields a deeply flavorful mushroom soup. I can’t remember the recipe or what else I put in it. Any ideas? Pretty sure I did not use beef. Thanks! |
Anonymous
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For anyone with a NYT cooking account this Eric Kim soup/stew is delicious. I use a small amount of gochujang in the soup and then add at the table depending on heat tolerance:
https://cooking.nytimes.com/recipes/1024082-gochujang-potato-stew Alison Roman has a good split pea recipe: https://www.alisoneroman.com/recipes/split-pea-soup-with-bacon |
Anonymous
Thanks for bumping! I was thinking about this soup thread and trying to make a soup every weekend. Just adding a description to the soup and the main ingredients to make this better than just a link going forward... Chicken sotanghon soup features mung bean thread noodles, shredded chicken, shiitake mushrooms, and a savory rich blend of ginger, garlic, and onions. 
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Anonymous
| It's time to bump this baby! Excited for soup season. |
Anonymous
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Trying this one tomorrow
https://rainbowplantlife.com/lemony-chickpea-soup/ |
Anonymous
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This wild rice mushroom soup in the instant pot is a favorite!
https://pinchofyum.com/instant-pot-wild-rice-soup |
Anonymous
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There is another Cheeseburger soup recipe posted here, but it didn't call for any spices, so I found another one. Instead of Velveeta, I used a block of cheddar and 1/2 cup of pre-shredded pepper jack and I doubled the spices. OMG, so good. Even my super picky kid, who does not like melted cheese unless it's on a pizza or mac and cheese, loved it. I served it with garlic toast I made in the toaster oven from sandwich bread I had on hand.
https://feelslikehomeblog.com/cheeseburger-soup-from-taste-of-home/ |
Anonymous
| I made a curry broccoli soup yesterday: sautee onion and carrot in a bit of olive oil with a generous dose of curry powder. Add potatoes once onions and carrots have softened. As potatoes soften, add a touch more oil if necessary. Toss in broccoli. Add 4-6 cups chicken stock. Bring to boil and then simmer. Purree when potatoes are done. |
Anonymous
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I make a version of this - it’s similar to the gochujang potato soup above, but with chicken. Called dakdoritang (chicken spicy stew). I use the slow cooker and add sweet potato to the carrots and potato.
https://cooking.nytimes.com/recipes/1022864-slow-cooker-dakdori-tang?unlocked_article_code=1.O04.0g8U.nf4zKqQRa1XT&smid=ck-recipe-iOS-share |