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The great winter soup recipe collection
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thunderstorm




 
 
 


Post  Wed, Nov 22 2017, 11:06 am
Moonlight wrote:
My friend has a recipe she calls Winter Soup. It is butternut squash, onions, and apples all sautéed, boiled, and pureed. I don't have an exact recipe

I do this:
2 med butternut squash peeled and chunked
2 golden delicious apples cored and chunked , you can leave peel on
1 onion diced
Sautée all ingredients
Add veg stock, I just mix boullian cubes with water
Add water as well
Salt
Pepper and tsp dried thyme
Cook well for about an hour
blend soup with immersion blender until creamy ( purée)
Add about half cup soy milk and stir.


Last edited by thunderstorm on Thu, Nov 23 2017, 8:08 am; edited 1 time in total
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Squishy




 
 
 


Post  Wed, Nov 22 2017, 11:12 am
abound wrote:
how does the taste differ than if you just cut up the butternut squash raw and put it into cook as the soup without baking it first?


Roasting carmelizes the vegetables and gives them great flavor.
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mommyla




 
 
 


Post  Wed, Nov 22 2017, 11:14 am
Hearty mushroom-barley soup

1 lb. cubed beef
1 Tbsp oil
8 c. beef broth
1/2 c. barley
1 tsp. garlic powder
1/8 tsp. pepper
1 c. diced celery
2 c. thinly sliced carrots
1/2 lb. mushrooms
1 bay leaf

Brown beef in oil. Add broth and bring to a boil. (I like to skim the fat off once it boils, but not necessary.) Add barley, garlic, and pepper and simmer for one hour, covered. Add vegetables and bay leaf and cook additional 20 minutes until vegetables are tender.

Meal in a bowl!
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thunderstorm




 
 
 


Post  Wed, Nov 22 2017, 11:23 am
Squishy wrote:
Roasting carmelizes the vegetables and gives them great flavor.

I think sautéing in the pot before adding water does the same to bring out the caramelization and flavor. I've done it both ways and haven't found much o a difference
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nursemomma




 
 
 


Post  Wed, Nov 22 2017, 11:29 am
Cauliflower mushroom soup
1 large onion
1 potato
1 box baby portabella mushroom
bag frozen cauliflower
White wine
Sauté veggies. Add spices (I also put a bit of soup mix). Water to cover. When soft, blend.

Sorry don’t have exact measurements.
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nursemomma




 
 
 


Post  Wed, Nov 22 2017, 11:31 am
Vegetable soup
Sauté 2-3 onions. Add 3 T flour. Mix
Add diced: carrots
Mushrooms
Celery
Potato
Sauté until soft.
Add Salt, black pepper and paprika water to cover.
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smileyfaces




 
 
 


Post  Wed, Nov 22 2017, 11:32 am
HeartyAppetite wrote:
Smoked Turkey Soup:

2 lg onions
10 cloves garlic
2 lg squash
4 potatoes - (You could use less)
1 bag navy beans
Salt and pepper
2 Tbl chicken soup mix
Paprika
1 smoked turkey drumstick. - (it comes vacuum packed by Meal Mart or Arrons.)

Sauté onion and garlic till golden. Add rest. Cover with water. Bring to a boil and let it simmer 2 hours. Remove turkey. Blend soup. Shred turkey and place back into soup.


Sounds delicious, looking forward to trying this!
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Squishy




 
 
 


Post  Wed, Nov 22 2017, 11:38 am
Bizzydizzymommy wrote:
I think sautéing in the pot before adding water does the same to bring out the caramelization and flavor. I've done it both ways and haven't found much o a difference


It does, but roasting brings out more flavor. There is a different taste to roasting peppers at 420° than sauteeing them. I made an Italian steak soup yesterday, and the roasted peppers just burst with flavor while the other sauteed vegetables blended in.
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tsc3




 
 
 


Post  Thu, Nov 23 2017, 8:02 am
Thanks everyone. These all sound delicious.
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Cookiegirl




 
 
 


Post  Thu, Nov 23 2017, 12:08 pm
Making this one for Shabbos...

Navy Bean Soup

2 C Navy Beans (dry)
2 quarts chicken, or beef stock (or make with 2 quarts water and boullion cubes)
1/4 lb pastrami or other smoked meat cubed
1/8 t. pepper
1/4 t. garlic powder
1/4 t. dried marjoram
1 large onion- diced
1-2 ribs celery- diced
1-2 potatoes- diced
salt to taste

Put the navy beans, stock, meat, and spices in a large soup pot. Bring to a boil and then simmer for two hours. Add onions, celery and potatoes, simmer another hour. Add salt to taste.

This does freeze well, even with the potatoes...enjoy!
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YoYo




 
 
 


Post  Thu, Nov 23 2017, 1:26 pm
tichellady wrote:
I don’t follow recipes but here are some soups I made lately: carrot ginger, split pea, zucchini potato leek, chunky vegetable with turmeric, leeks and lemon zest, spinach lentil, cream of brocolli, butternut squash with sage and coconut milk


I don't follow recipes either! My family love zucchini and red lentil soup, red pepper and sweet potato soup amongst others. I always use my pressure cooker - such a time saver!

Can I have the approximate ingredients for spinach lentil and leeks and lemon zest soups?
Thanks!
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smileyfaces




 
 
 


Post  Mon, Feb 11 2019, 9:29 pm
Bumping this.
Looking for inspiration to warm us up!
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cbg




 
 
 


Post  Mon, Feb 11 2019, 9:40 pm
Best onion soup

Lots and lots of onion cut in big dice

Sauté on low flame until they become very soft and translucent

Add water and a few TBSP consume

Bring to a boil. Lower heat and cook for 10 min.

While it’s cooking take left over challah or bread
Remove crust
and chop up into rough cubes enough to make 11/2 cups of just the white inside.

Add the cubed bread into the soup and cook 20 min.
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abaker




 
 
 


Post  Tue, Feb 12 2019, 7:18 pm
mha3484 wrote:
Sounds really strange but it was actually good, tomato soup and cheese matzo balls. It was on kosher.com. DH and I really liked it. Turns out my kids really are not soup fans bummer.


I realize this is a old post, can you post this recipe please?
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Cheiny




 
 
 


Post  Tue, Feb 12 2019, 7:23 pm
HeartyAppetite wrote:
Oh! I just remembered. I also have a delicious smoked turkey soup! I made it Yom Tov and got rave reviews about it. Let me know if anyone wants the recipe.


Yes, thanks.
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ectomorph




 
 
 


Post  Tue, Feb 12 2019, 8:00 pm
My husband absolutely loves butternut squash leek soup.

Fry up the leek's a lot a lot of leeks
Pre cook the butternut squash
Put in some soup mix and some wine

Blend it with an immersion blender
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mfb




 
 
 


Post  Tue, Feb 12 2019, 9:53 pm
Veggie soup
I put tons of veggies in with a little water.
Diced potatoes, sweet potatoes, celery, zucchini, onion.
Shredded carrots, parsnips.
Sauté onions frozen garlic cubes add in rest of vegetables as you chop them.
Mix every so often
After all veggies are in add water to cover and cook. Add salt to taste.
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