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Shadows 
Posted: 01-Apr-2006, 10:12 AM
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Don't remember if I put this here before but here goes:

Recipe Name: Amish-Style Chicken and Corn Soup
Category: SOUP
Serves: 6

1/2 stewing hen or fowl
2 Quart chicken stock or broth
1/4 Cup onion, coarsely chopped
1/2 Cup carrots, coarsely chopped
1/2 Cup celery, coarsely chopped
1 Tsp. saffron threads (optional)
3/4 Cup corn kernels
1/2 Cup celery, finely chopped
1 Tblsp parsley, fresh chopped
1 Cup egg noodles, cooked

Combine stewing hen with chicken stock, coarsely chopped onions,
carrots, celery, and saffron threads. Bring the stock to a simmer.
Simmer for about 1 hour, skimming the surface as necessary.Remove
and reserve the stewing hen until cool enough to handle; then pick
the meat from the bones. Cut into neat little pieces. Strain the
saffron broth through a fine sieve.

Add the corn, celery, parsley, and cooked noodles to the broth.
Return the soup to a simmer and serve immediately.


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Shadows 
Posted: 21-May-2006, 09:53 AM
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Berlin-style Potato Soup

SOURCE Just Dutch Oven Recipes

1 1/2 c Leeks; finely chopped
1 c Onion; chopped
1 Clove garlic; minced
5 tb Butter; melted
4 c Chicken broth
2 c Potatoes; peeled, diced
1 c Heavy cream
Salt & pepper to taste
2 German sausage**


**Use the "koch wurst" if you can get it.

Saute leeks, onions, and garlic in butter in a large Dutch oven over medium-high heat until tender. Add chicken broth and potato; reduce heat, and simmer about 20 minutes. Add cream, salt and pepper. Stir well. Cut sausage into bite-size pieces and saute till just done. Place pieces in soup and heat thoroughly.


Just Dutch Oven Recipes is located at www.justdutchovenrecipes.com

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Shadows 
Posted: 04-Sep-2006, 07:35 AM
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Recipe Name: AUTUMN RAREBIT SOUP
Category: SOUPS
Serves: 1

5 Cup Pumpkin; or squash, cooked
2 1/2 Cup Chicken stock
1 1/2 Cup Light beer
2 tb Butter
1 Each Onion;large, chopped
3 Each Garlic cloves;crushed
1 Cup Cheddar cheese;old, shredded
1/4 Cup Pumpkin seeds
Each -Salt and pepper

Dotted throughout Canada are small inns that care passionately about the
food they serve. This velvety fall soup offers a warm welcome to guests at
the Orchid Trail Inn near Wiarton, Ontario.

In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat
to medium, cover and simmer for 15 minutes or until tender. In a blender or
food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer; bring to boil over
medium heat, stirring often. Reduce heat and simmer for 5 minutes.
Meanwhile, in a small skillet, melt butter over medium low heat, cook
onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin
mixture; stir in cheese and simmer gently, partially covered, for 20
minutes.
Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan
often, for 7 to 10 minutes or until golden brown and toasted.
Season soup with salt to taste. Garnish with pepper and pumpkin seeds.

SERVES: 4-6

Source: ELIZABETH BAIRD


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stoirmeil 
Posted: 04-Sep-2006, 10:11 PM
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Oh, Shadows, I can just taste that. smile.gif Just get me some dark, heavy-grain bread, fresh sweet butter and a little basket of just-picked apples to go with that.

I made a funny little soup this week -- threw together what was in the fridge, because it went down really chilly after a storm blew through, and the house was actually cold in the morning and I wanted SOUP!

I took an unused packet of chicken broth from Ramen noodles I ate previously, about a quarter cup of hot salsa from a jar (Tostito brand, not too bad. . .), several stalks of the green end of some scallions minced up, some leftover grilled chicken breast, about 2 tablespoons of sliced black olives, and some frozen kernel corn out of the freezer. Thawed and cooked the corn in water with the broth packet to make it soupy, then added the rest and just heated it all through. I have to say I've been snozzy lately with fall allergies, and this bowl of hot sunshine took it right out! Best breakfast I've had all summer -- I ought to do it on purpose sometimes. biggrin.gif
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Shadows 
Posted: 04-Jan-2009, 03:17 PM
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Simple Pinto Bean and Ham Soup

I made and photographed a simple pinto bean and country ham soup. Just a simple recipe for bean soup. I did simmer my ham bone over night on low for about 18 hours before adding the soaked beans. Nothing fancy.

Comments and Edits welcome.

in the pot simmering:

user posted image

in the bowl:

user posted image

closeup without flash:

user posted image


closeup with flash:

user posted image
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stoirmeil 
Posted: 04-Jan-2009, 05:27 PM
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Smells delicious! smile.gif Nice photos.

So -- this is just a simmered hambone and the addition of soaked beans, simmered together? No onion, or anything? Tell a little more about it.
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MDF3530 
Posted: 04-Jan-2009, 05:50 PM
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Hot Dog Soup

Ingredients:

1 can of Campbell's Green Pea Soup
2 hot dogs

Directions:

Prepare pea soup as indicated on label. Slice hot dogs into 1/4 inch pieces. Add hot dog pieces to soup. Let cook until both sides of the pieces are bulging.


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Shadows 
Posted: 05-Jan-2009, 07:08 AM
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QUOTE (stoirmeil @ 04-Jan-2009, 05:27 PM)
Smells delicious! smile.gif Nice photos.

So -- this is just a simmered hambone and the addition of soaked beans, simmered together? No onion, or anything? Tell a little more about it.

12 quarts of water
1 medium onion rough chopped
5 bay leaves
2 cups pinto beans soaked over night

Like I said simple soup.
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stoirmeil 
Posted: 05-Jan-2009, 03:17 PM
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QUOTE (Shadows @ 05-Jan-2009, 07:08 AM)
QUOTE (stoirmeil @ 04-Jan-2009, 05:27 PM)
Smells delicious!  smile.gif  Nice photos.

So -- this is just a simmered hambone and the addition of soaked beans, simmered together?  No onion, or anything?  Tell a little more about it.

12 quarts of water
1 medium onion rough chopped
5 bay leaves
2 cups pinto beans soaked over night

Like I said simple soup.

Yah -- thought I could smell a little onion. smile.gif Simple soup like this is right at the core of good eating, the kind of thing that keeps hard-working folks on their feet and smiling.
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Leelee 
Posted: 05-Jan-2009, 08:12 PM
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Sauerkraut Soup


2 lbs Smoked Pork Shank
2 lbs Pork Roast
1 lb Koubassa (hot or mild) - Optional
2 - 1 Litre Jars of Sauerkraut
1/2 Head Cabbage, grated
1 lb Fresh Mushrooms, quartered
2 Onions, chopped
3 Bay Leaves
4 Fresh Garlic Cloves, crushed
1/2 Cup Pearl Barley
3 Chicken Bouillon Cubes
Salt & Pepper (suggest to salt after cooking, if needed)

Directions

In a large stock pot, put meat in & cover with water. Cover & cook over medium heat for 1 hour. Add the rest of the ingredients & cook for at least 3 1/2 hours.
Better made the day ahead. Tastes great with a slice of light rye bread.


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MacDonnchaidh 
Posted: 10-Jan-2009, 08:08 PM
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Ok so technically this is a stew not a soup, but the first time I made it it was kinda soupy. Even though the recipe calls for dried herbs fresh are of course better smile.gif .

Scottish Stew

Serves 5-8
Ingredients:
2 lb (1.0 kg) boneless lamb cut into large cubes
1 medium to large onion cut into thin wedges
1 bay leaf
1-2 tsp (5-10 ml) salt
1/2 tsp (2 ml) ground black pepper
2 c beef broth
2 c water
2 medium potatoes, cut into small cubes(2 cups)
1 medium turnip,peeled and chopped(1 cup)
1 9 oz (252 grm) package of frozen cut green beans
3/4 tsp (4 ml) dried parsley
1/4 tsp (1 ml) dried basil
1/4 tsp (1 ml) dried oregano
Preparation:

1. In a dutch oven or large saucepan combine lamb,onion, bayleaf, salt, pepper, beef broth and water.
2. Bring to a boil.

3. Reduce heat, cover and simmer for about 2 hours.

4. Add the rest of the ingredients.

5. Cover and simmer for about 30 minutes or until vegetables are tender.

6.Adjust the seasonings and serve.

Personal Addition: Add Flour if broth is not thick enough


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maggiemahone1 
Posted: 10-Jan-2009, 09:36 PM
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Potato and Spinach Soup from Irish Fun, Food and Crafts

9 med. Yukon Gold potatoes, peeled and cubed (6 cups)
2 cans (14 ox each) chicken broth
1/2 cup water
1 small red onion, finely chopped
5 oz baby spinach leaves
1/2 tsp. salt
1/4 tsp. ground red pepper
1/4 tsp black pepper
21/2 cups shredded Gouda cheese, divided
1 can (12 oz) evaporated milk
1 tablespoon garlic, cut into thin slices
5-7 sprigs parsley, finely chopped

Slow Cooker Directions:
1. Combine potatoes, chicken broth, water, onion, spinach, salt and red and black pepper in 4-quart slow cooker. Cover; cook on LOW 10 hrs or until potatoes are tender.

2. Slight mash potatoes in slow cooker; add 2 cups Gouda and evaporated milk. Cover, cook on HIGH 15-20 minutes or until cheese is melted.

3. Heat oil in small skillet over low heat. Cook and stir in garlic 2 minutes or until golden brown; sit aside. Pour soup into bowls. Sprinkle remaining Gouda cheese in each bowl. Add spoonful of garlic to center of each bowl; sprinkle with parsley.

I didn't mash my potatoes, I like the chunks better and I cooked it on the stove.
My hubby's not a big garlic fan so I omitted the garlic.


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Camac
Posted: 12-Jan-2009, 04:54 PM
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maggiemahone1;

I am the world greatest lover of Home Made Soup. From October to April I live on it. I have many favourites but the one that tops the list is my own concoction I call Kitchen Sink Soup. Everything but the sink goes in it and if I could figure out how to cook Stainless Steel the sink would be in it also.


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jayhenson 
Posted: 12-Jan-2009, 07:25 PM
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This is a take on Olive Gardens Tuscana Soup. It is my favorite soup to make and is delicious!!

64 oz. Chicken Broth
1 cup Heavy Cream
1 Large Russet Potato, washed, unpeeled
4 cups Chopped Kale
1 lb Spicy Jimmy Dean Sausage (in tube)
½ tsp Salt
½ tsp Crushed Red Pepper Flakes


1.Combine broth and cream in a large sauce pan over medium heat.
2.Slice the unpeeled potato in half lengthwise, then cut each half lengthwise so you have quartered the potato. Slice the sections crosswise into ¼-inch slices and add them to the soup.
3.Add the Kale.
4.Grill or sauté the sausage. When fully cooked and drained, add to the soup.
5.Add the spices and let the soup simmer for 2 hours, stirring occasionally.
6.Enjoy

This is really a tasty soup and welcome some feedback on it.

Slàinte!!

Jay
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stoirmeil 
Posted: 12-Jan-2009, 09:28 PM
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QUOTE (MacDonnchaidh @ 10-Jan-2009, 08:08 PM)

Personal Addition: Add Flour if broth is not thick enough

That looks delicious! I love a good lamb stew. I think, if you want to not add flour (nothing wrong with that of course) you could start another smaller potato with the soup at the beginning and fish it out when it's cooked, mash it up smooth, and stir the mash back in to cook down and blend. A little barley is good too, like a real Scotch broth. But just the potato would do it.

(Can I put in a few peas too? rolleyes.gif )
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