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Soups stews and chilis

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My Drunken Noodles. Christmas Soup. 22 Bowls Of Warm And Cozy Noodle Soup. The Chic Site. Potatoes can do no wrong in my eyes.

The Chic Site

Be it fried, baked, or mashed- potatoes are always welcome on my plate. This slow cooker recipe takes all the components of a loaded baked potato and whips it up into a delicious and hearty soup. Unlike traditional baked potato soups that are heavy on the cream, this version is rather light. Instead of loading up on cream to thicken the soup, I take out a couple cups of the cooked potato and mash them up. The mashed potatoes provide a nice richness to the soup. This soup can be made vegetarian by substituting vegetable broth and omitting the bacon. I am so happy soup season is upon us. Slow Cooker Loaded Baked Potato Soup, serves 4-6 Ingredients 5 slices bacon, cut into 1 inch pieces 3 garlic cloves, minced 1 large onion, minced 1 tsp fresh thyme, or 1/2 tsp dried thyme 2 Tbsp all-purpose flour 5 cups low-sodium chicken broth. Kongnamul Bap (Korean Beansprout Rice Bowl) After making the sweet chili chicken rice bowl I have been thinking about rice bowls a lot and I remembered another rice bowl that was on my to-try list, kongnamul bap, a Korean beansprout rice bowl.

Kongnamul Bap (Korean Beansprout Rice Bowl)

I really enjoy beansprouts but I do not seem to use them all that often and when I do the recipes often call for a small amount and the rest of the large bag goes to waste so I liked that this recipe call for a whole bag. Another thing that I like about this recipe is the interesting way that it is cooked in that the beansprouts and beef are placed on top of the rice and water in the pot that it is cooked in. Although you do not have to, I cooked the beef in a pan before adding it to the pot with the rice and I seasoned the beef with some soy sauce, rice vinegar and sesame oil first.

Chicken Pot Pie Soup. I enjoy a chicken pot pie every now and again.

Chicken Pot Pie Soup

It’s one of those comfort foods that has lasting childhood memories. I always wished I could make my own without all that pie crust. Don’t get me wrong I love the crust. The crust is just not nice to my physique. I came across this recipe from McCormick Spice and adapted to my own taste. Ingredients Serves 6 4 PP per serving 1 1/2 teaspoons rosemary leaves, finely crushed1 clove garlic, minced1 shallot, sliced4 teaspoons butter, divided1 cup carrots, diced or chopped into bite size pieces1/2 cup flour4 cups reduced sodium chicken broth1 pound boneless skinless chicken breasts, cut into small bite size pieces1 cup frozen peas Ingredients for “Crust”

2 AM Chili. Almost-Famous Broccoli-Cheddar Soup Recipe : Food Network Kitchens. Directions Melt the butter in a large Dutch oven or pot over medium heat.

Almost-Famous Broccoli-Cheddar Soup Recipe : Food Network Kitchens

Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Add the cheese to the soup and whisk over medium heat until melted. Photograph by Kate Mathis. Beef Barley Soup. This is the recipe the brave Southern husband fears above all others.

Beef Barley Soup

It’s not that it isn’t a fabulous version of beef barley soup…it absolutely is. Thick and filled with chunks of tender, super-slow-cooked beef, pieces of carrot and onion, laced through with fresh parsley and fresh-ground pepper and just a hint of tomato flavor, this is my favorite soup in the entire world. Creamy Roasted Tomato & Basil Soup recipe. Hi All!

Creamy Roasted Tomato & Basil Soup recipe

The very first time I had REAL tomato-basil soup for the first time at The Noodle Cafe when I was about 12 or 13. This little gem is in a small suburb of Chicago (where I grew up) and to this day it’s still one of my all time favorite restaurants. There are a few reasons for this: 1) The food is amazing. I can rarely say I’ve never had a bad meal when I’m taking about restaurants, but this is one of the very few I can say that about. 2) All of there food is made from scratch…including their pasta (duh) 3) The restaurant itself is teeny tiny…teeny tiny in the best way possible, with only a handful of tables. 4) They have some of the most personal, friendly staff you could ask for, with amazing service.

Anyways, this place is known for a few things, there pastas, their caesar pasta salad (yea you’re reading that correctly) and last but not least….their creamy.tomato.basil.soup. Creamy Roasted Tomato & Basil Soup Makes 7 cups Directions: 1.