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Soups

View Our Alphabetical Recipe Index for Soups
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A zesty broth, filled with nice chunks of eggplant and other good things. Spicy and hearty - perfect anytime but especially in cold weather. My best tip in soup making is to use spring water (why not have things pure and chemical free?) and kosher or sea salt.

How often is something elegant but hearty at the same time? This soup has it all. Offer some shavings of Asiago and French Hearth Rolls to make this the lunch special chez vous. A great way to use up harvest leeks. This is what leeks were born for. In March, this is a wearing of the green soup. After that, it is just classic elegance in a soup tureen.

A packet of two of Asian dried mushrooms, a packet of dry mushroom soup and some other pantry fixings and you have a smooth and warming broth in an hour or less. If you don't soak the beans overnight, this will beed 6-7 hours simmer time on the stove. Otherwise, cover the beans in spring water and let stand overnight. Then drain and use.

Grandma styled soup with retro dumplings.  The extra secret is a packet of wings along with the whole chicken. The Soda Cracker dumplings are tender as anything - add in some herbs to the batter if you like.

A quaint little Hungarian restaurant in town, called the Paprika, used to serve a soup such as this as their specialty. I think they had one other soup, possibly – but I don’t recall, because this is the only soup I, and everyone else seemed to order. On a busy night, they must have gone through troughs of this simple, satisfying, best-way-I-know-to-use-up-fresh-cauliflower starter.If you have some sweet, imported (it comes in those pretty red and white tins) Szeged Hungarian paprika on hand, that would be the perfect touch.

Leave the can opener in the drawer - this is a rock star mushroom soup and just the thing for early fall. It's warming and hearty but is also elegant - making it family or company soup.

Hot soup. Quick. Fast. Light. It is just the thing for post holiday recovery.You know what ramen is - those cello packet, sometimes cardboard containers, of instant, "oriental" style noodle soup. Although ramen comes in many flavors: chicken, "oriental", mushroom, beef, or shrimp, each flavor, give or take a change in the hue of the broth, is pretty similar to each other. Ramen is remarkably cheap - three or four for a buck is the going rate, sometimes better: salty broth and noodles - slightly better than spam for my quarter, and so-available you can find it in drugstores, bookstores, sometimes at the cash in hardware stores. It is EVERYWHERE. In fact, there is there is an official ramen website home page, among many other sites to satisfy ramen's cult following and capitalize on rampant ramen recipe swapping. It is both pre and post millennium food.  College students do everything with it but smoke it; lots of people eat the noodles as a snack food - like chips, and crunch on the dry, unreconstituted noodles. What can you do with something instant to give it a bit a flair and a heap more nutrition - alot more in a little time - just have some ingredients in your fridge next time the ramen craving hits you. With just a few added components, you can transform a 25 cent commercial pantry item into Real Food, a meal almost, much the same way that folklore's "Three Stone Soup" became a banquet for a whole village. Remember that tale? You don't? Oh, never mind. Just try the ramen. This "recipe" is not written in stone. Change or add anything you wish. Keep the inspirational feel and the tofu - THAT is another worthwhile trend. This is so quick and so satisfying, you will kick yourself with joy - but don’t. Oh, yes, of course, if you are special and have batches of homemade chicken stock in the freezer, that would substitute even nicer. Oversized, ceramic bowls from Pier I or a neighborhood potter would be nice here…just make sure you use deep bowls - this is a lot of shlurpy soup.

You know those soups you get at cafeteria or family style restaurants? It's homemade but somehow not ? Between canned and fresh-at-home- but good in its own right soup? This is one such recipe. Hugely comforting and homey and perfect with a loaf of fresh white bread and a pot of butter.

A plethora of peppers at an outdoor market (at a great price) prompted me to prepare this soup.

This soup can scare away the chill of any day in one spoonful. Pair it up with Russian Black Bread, or the best house Pumpernickle Bread you can find or bake for a meal that is staying and flavorful as you could wish for. To make this meatier, add chunky beef bones or some strips of flank steak. To serve this as refined but hearty fare, serve smaller portions, top with sour cream, finely shredded pickled or cooked beets and fresh herbs dusted on top. The real secret to this fabulous rustic soup is the interplay between the brown sugar, cabbage, onions, and citric acid. It is an immediate hit of sour/sweet. Citric acid is available at pharmacies, health food stores or online from places such as King Arthur. If you don't have it, use the lemon juice substitute.

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