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Forum
-> Household Management
-> Kosher Kitchen
amother
OP
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Tue, Jan 05 2021, 10:26 pm
Im looking for natural recipes for these soups, preferably pareve:
Mushroom Soup,
Onion Soup
Vegetable Soup (not pea based).
No ingredients like Osem unnatural type flavoring/powders.
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honeymoon
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Tue, Jan 05 2021, 10:32 pm
Veggie soup:
Shred veggies in the food processor with the shredder blade. I use onions, carrots, green and yellow squash, parsley, parsnip, kohlrabi, turnip. Sauté in oil for 2 hours (or longer for deeper flavor). Fill pot with water to cover (more water for a lighter soup, less for thick.) Add salt, pepper and garlic. Bring to a boil. Lower flame and let simmer for another hour or two. Enjoy!
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ra_mom
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Tue, Jan 05 2021, 10:34 pm
French Onion Soup
4 large onions, sliced
4 Tbsp butter
1 cup dry white wine (like $5 chablis)
2 Tbsp flour
8 cups water
1 Tbsp salt or to taste
1/2 tsp black pepper
In a 4-quart stockpot, sauté onions in butter over medium heat for about 8 minutes, or until caramelized to a nice golden brown, stirring frequently so they don’t burn.
Add wine and continue to sauté for 2 to 3 minutes.
Slowly stir in flour.
Stirring to keep lumps from forming, add water, salt and pepper; bring to a boil over high heat.
Reduce heat to low, cover and simmer for 1 hour and 30 minutes.
Ladle into bowls.
Either top the with a piece or French bread that has been toasted cheese until bubbly.
Or just sprinkle with a lot of cheese, which will melt immediately.
Mushroom Barley Soup - stargazer
https://www.imamother.com/foru.....36858
Last edited by ra_mom on Wed, Jan 06 2021, 12:00 am; edited 1 time in total
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amother
OP
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Tue, Jan 05 2021, 11:42 pm
ra_mom wrote: | French Onion Soup
.....In a 4-quart stockpot, sauté onions in butter over medium heat for about 8 minutes, or until caramelized to a nice golden brown, stirring frequently so they don’t burn.
Add wine and continue to sauté for 2 to 3 minutes.
Slowly stir in flour.
Stirring to keep lumps from forming, add water, onion soup mix, salt and pepper; bring to a boil over high heat. |
Is there an all natural onion soup mix? If not, will soup taste ok without it?
Can barley be omitted for those who dont care for barley?
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ra_mom
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Wed, Jan 06 2021, 12:01 am
amother [ OP ] wrote: | Is there an all natural onion soup mix? If not, will soup taste ok without it? |
That was a mistake. I edited. I don't use mixes.
amother [ OP ] wrote: | Can barley be omitted for those who dont care for barley? |
Use more vegetables and vary the cuts/textures.
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Teomima
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Wed, Jan 06 2021, 12:38 am
Just omit the soup mix from any regular recipe. It's mostly just salt, anyways. Add a bit extra is any flavor-rich ingredients like onion, celery, ginger, etc. I love things like celery salt and garlic salt to give an extra, natural oomph.
I stopped buying soup mixes a few years back when I realized they were totally unnecessary. Assuming you buy msg-free ones, just look at the ingredient list and you'll see you probably already have all the individual ingredients in hand. So I just add a dash of this and that to soups, plus plenty of salt, and I don't miss the powder at all.
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Thisisnotmyreal
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Wed, Jan 06 2021, 10:58 pm
You can use rice instead of barley for mushroom barley soup if you'd like.
I never use onion soup mix. Just add more onion powder and garlic powder and salt.
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amother
Navy
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Wed, Jan 06 2021, 11:06 pm
I don't use mixes ever. Just omit it and add more spices. I don't measure so not good at giving recipes but plenty of nice recipes online without mixes.
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trixx
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Wed, Jan 06 2021, 11:45 pm
The umami spice from TJ apparently tastes like soup mix
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#BestBubby
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Wed, Jan 06 2021, 11:57 pm
honeymoon wrote: | Veggie soup:
Shred veggies in the food processor with the shredder blade. I use onions, carrots, green and yellow squash, parsley, parsnip, kohlrabi, turnip. Sauté in oil for 2 hours (or longer for deeper flavor). Fill pot with water to cover (more water for a lighter soup, less for thick.) Add salt, pepper and garlic. Bring to a boil. Lower flame and let simmer for another hour or two. Enjoy! |
A looong saute is key for great flavor - but too much work for just one soup.
So I use this recipe to make "soup mix" for EIGHT soups:
2 lb onions
1 lb carrots
1 large zuchini
1/2 knob celery or 5 lg celery stalks
1 large parsnip
1 large turnip
1 bell pepper (any color)
4 - 5 cloves garlic
using S blade, process onions and saute for 10 minutes. Meanwhile start peeling carrots then process and add, along with rest of vegetables. Saute for 30 - 45 minutes.
Cool. Divide mixture into EIGHT sandwich bags and freeze.
To make vegetable soup.
3 - 4 quarts water. Add one frozen soup mixture (don't have to defrost).
Then add other fresh or frozen vegetables like: Soup will be done in less than an hour!
Suggested add - ins (don't have to use all). Season with salt & pepper.
Optional: Add Squirt of Ketchup to soup for extra flavor.
Potatoes
frozen mixed vegetables
frozen butternut squash
frozen cauliflower
frozen broccoli
canned mushrooms and barley (barley needs longer cooking time)
canned beans
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amother
Amber
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Thu, Jan 07 2021, 12:20 am
#BestBubby wrote: | A looong saute is key for great flavor - but too much work for just one soup.
So I use this recipe to make "soup mix" for EIGHT soups:
2 lb onions
1 lb carrots
1 large zuchini
1/2 knob celery or 5 lg celery stalks
1 large parsnip
1 large turnip
1 bell pepper (any color)
4 - 5 cloves garlic
using S blade, process onions and saute for 10 minutes. Meanwhile start peeling carrots then process and add, along with rest of vegetables. Saute for 30 - 45 minutes.
Cool. Divide mixture into EIGHT sandwich bags and freeze.
To make vegetable soup.
3 - 4 quarts water. Add one frozen soup mixture (don't have to defrost).
Then add other fresh or frozen vegetables like: Soup will be done in less than an hour!
Suggested add - ins (don't have to use all). Season with salt & pepper.
Optional: Add Squirt of Ketchup to soup for extra flavor.
Potatoes
frozen mixed vegetables
frozen butternut squash
frozen cauliflower
frozen broccoli
canned mushrooms and barley (barley needs longer cooking time)
canned beans |
I loves this idea. Thanks for sharing.
Btw is split peas and red lentils unhealthy/fattening?
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PinkFridge
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Thu, Jan 07 2021, 9:06 am
amother [ Amber ] wrote: | I loves this idea. Thanks for sharing.
Btw is split peas and red lentils unhealthy/fattening? |
Legumes are EXTREMELY healthy. You might want to count them as protein vs. veggie, but I don't count too much; I just try to eat healthy.
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amother
Turquoise
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Thu, Jan 07 2021, 9:33 am
Do you have a lot of onions
Chopped onions a lot, like 3+ cups more is better
Butter or oil for sauteeing, if using butter use a generous amount
Salt and pepper to taste
Leftover challah - cubed to make about 1.5-2 cups
Cook onions on a low flame until onion becomes soft, sweet and yummy. This takes a long time. Cover on a very low flame and just let it cook, but don’t get it brown.
After about 1 hr. Add water to the top of the pot
Add salt and pepper to taste.
Bring to a boil and then simmer on low for about 30 minutes so the flavours meld
At this point you could freeze.
Shut flame and add bread cubes. Cover and let it sit for 5-10 minutes so that the bread absorbs some of the soup.
If the soup got too cold you can bring it back to temperature
Trader Joe’s makes a chicken soup spice that’s all natural
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amother
Tan
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Thu, Jan 07 2021, 9:55 am
All Shuk up on Instagram has soup mixes from shuk that are very good
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