lastcraving | Entries tagged with soup

I have long loved French Onion soup, but since I went vegetarian, it's been something I've had to deny myself. Well, no more, I decided: it was time to change that.

Ingredients:

1 medium onion, sliced
2.5 cups of vegetable broth
3-5 garlic cloves, minced, according to your tastes
3/4 cup water
2 Tablespoons butter or margarine
1 Tablespoon flour
1 Tablespoon soy sauce or Worcestershire sauce
1/2 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 cup shredded Parmesan cheese

Directions:
In a medium sauce pan, melt the butter over medium heat and add the onions. Stir until tender, about 20 minutes. Add minced garlic cloves at about the 10 minute point.

Add flour, stirring constantly so that it does not stick. Slowly add broth and water in stages; this helps to prevent lumps of flour from forming. Add soy sauce, parsley, and thyme at this time as well.

Bring to a boil. Reduce heat to medium-low (if your stove burner dials use numbers, around a 1 or a 2) and simmer for 20 minutes.

Serve hot with shredded Parmesan cheese.

Current Mood: full

apollymi

I posted a link for my "Potato and Celery Soup" back in January. This soup is very similar to it, but there are some alterations I've made to it both for my newly found stomach issues and for the fact my roommate still enjoys meat.

Ingredients:

3 cups milk (I use soy)
1 cup vegetable broth
4 cans diced potatoes or 6 real potatoes
2-3 medium stalks celery, chopped, leaves shredded and saved
2-3 carrots, chopped
2 Tbsp onion powder or 1 small onion
1 Tbsp garlic powder
1 Tbsp butter or margarine
3-4 green onions, chopped
Dash (no more than 1/8 tsp) chili powder
Dash ranch dressing powder (optional)
1-2 Tbsp crumbled bacon or Bacon Bits (optional)
2 Tbsp extra-sharp Cheddar cheese (optional)

Directions:
If you are using "real" potatoes, peel them and cut them into small cubes. In a large pan, boil them on high heat until tender, about 20 to 30 minutes.

In a large stockpot, melt butter over medium-high. Stir in celery and carrots. Cook for 5 minutes or under vegetables are tender. If you are using real onions, add them with the celery and carrots. Reduce heat to medium low.

Slowly add broth and milk, stirring frequently to prevent sticking. Stir in potatoes and spices. Allow to cook over medium-low heat until heated through, about 10 minutes. Stir frequently to prevent sticking. Add green onions and shredded celery leaves about halfway through the last.

Scoop into bowls. Garnish with bacon, cheese, and extra green onions as desired.

Can be added:
About 1 cup of chopped ham can be added. Additionally, chopped leeks and chopped mushrooms can also be added. If these are added, also add 1 cup of broth or milk.

Current Mood: full

apollymi

Okay, I'll admit it: I like Mexican food. I like it entirely too much for my wallet. And Qdoba's Mexican Gumbo is a special favorite of mine, and at close to $7 a bowl, it adds up a little too quickly. So the last time I got it, I checked out what all went into it and extrapolated... as usual. This is my version of Qdoba's Vegetarian Mexican Gumbo.

Ingredients:

3 cans vegetable or chicken broth (approximately 6 cups)
1.5 cups instant rice
2 cups chunky salsa or picante sauce, your degree of heat
1.5 Tbsp onion powder or 1 medium onion
3 Tbsp cilantro
1 Tbsp lime juice
3 green onions, chopped
1 Tbsp chili powder (optional)

Directions:
Cook instant rice according to package directions. Do not use salt or butter. A pinch of cilantro can be added to the rice as it cooks.

While rice is cooking, in a large stockpot, heat broth over medium heat. As it reaches a rolling boil, slowly stir in salsa and onion powder. if you are using chili powder, add it at this point. Bring back to boil. Add cilantro, green onions, and lime juice.

Add finished rice, and stir to mix.

Serve hot with sour cream, cheese, and guacamole as desired.

Can be added:
1 cup of cooked chicken, pork, steak, beef, soyburger, or tofu can also be added. If this is done, add 1 to 1.5 more cups of broth. 1 can of Rotel tomatoes with chilies can also be added; do not drain.

Can be substituted:
I can't have sour cream anymore (more's the shame), so I use Greek Yogurt. It gives it a slightly stronger flavor and blends with the taste well.

Current Mood: full

apollymi

The blame for this one lies solely on Waiter Rant, in particular this entry. Somehow, that entry led to me hunting down a recipe for Vichyssoise for make for the roommate and myself for dinner. I found a couple of good ones on AllRecipes.com, but unfortunately, my stomach has turned against me: it will no longer allow me dairy products. Once I had an idea of what I wanted to do, I skipped over Cook's Thesaurus for what I could use instead of heavy whipping cream.

Sadly, I had no fresh potatoes on hand, and the ones in the store did little to impress me. I did have canned diced potatoes and so used them. So yes, this is a vegetarian-friendly, non-dairy version of Vichyssoise. I'll give the recipe how I made it, as well as include a more traditional version along side.

Ingredients:

2 leeks, trimmed at top and bulb, chopped
2-3 Tbsp butter or margarine
1 Tbsp onion powder or 1 onion
3 cans diced potatoes, drained, or 5 potatoes, diced
5 cups vegetable or chicken broth
1/2 Tbsp dried marjoram
1/4 Tbsp dried thyme
1 bay leaf
1 block soft or extra-soft tofu
1/4 to 1/2 cup plain soy milk

Directions:
In a very large stockpot (I used a 12 gallon one) over medium heat, allow butter to melt and add leeks. If you are using real onions, add it at this step as well. Do not allow them to brown. Cook over medium heat about 7 to 8 minutes to allow the leeks (and onions) to tenderize.

If you are using onion powder, add it now. Add potatoes, bay leaf, marjoram, and thyme. Stir thoroughly. Add broth and cook: 20 minutes if using canned potatoes, 40 minutes if using real potatoes. Remove bay leaf and discard.

Using a food processor, puree the soup until it is at a fairly smooth consistency then return to pot. (I like a little texture to my soup, so we didn't completely puree it. You may have to puree in stages, using another large stock pot to hold the mixture once it's pureed.) Puree the tofu and add to the pot. Add 1/4 to 1/2 a cup of plain soy milk to thin it slightly.

Can be served hot or cold. Both are delicious.
Garnish with scallions, shallots, or cheese and bacon bits. (I haven't tried to the latter, but I've heard it's good.)

More traditional:
Instead of using 3 cans of potatoes, use 5 "real" potatoes. Use 1 onion instead of onion powder. Use chicken broth instead of vegetable broth. Finally, instead of tofu and soy milk, use about 1 1/4 cups of heavy whipping cream.

Can be added:
1 clove crushed garlic can be added at the first step. Other spices are up to you. :)

Current Mood: hungry

apollymi

Okay, yes, it's the middle summer. Yes, it's been over 100° for the last week. And yes, I made soup. It's always cold inside my building at work.

This sounds like it would be a hard recipe from the ingredients, but really, it isn't. It's just a matter of cooking it until the broccoli thaws and the celery is tender.

Ingredients:

4.5 cups vegetable or chicken broth
1 15-oz can creamed corn
1 12-oz can diced carrots
1 12-oz can diced or sliced potatoes
2 medium to long sticks celery, chopped
2 green onions, chopped
4 oz frozen broccoli florets
1 16-oz jar processed cheese
1/2 tsp celery seed or celery salt
1/2 Tbsp onion powder
pepper to taste

Directions:
In a large Dutch oven, combine broth and corn over medium-high heat, stirring to mix. Add in other canned vegetables (carrots and potatoes) and again stir to mix. Add diced celery, frozen broccoli, celery seed/salt, onion powder, and pepper to taste; again, stir to mix.

As the soup comes to a boil, spoon in the entire jar of processed cheese, stirring as each spoonful is added. Once cheese is added, reduce heat to medium-low.

Allow to cook over medium-low heat for about 10 minutes or until broccoli and celery are tender, stirring frequently. This will assist the cheese sauce in melting, but it will also keep the cheese from sticking to your pan. When about 5 minutes are left, add the green onions.

Serve hot and enjoy!

Note:
This can also be done in a slow cooker, using fresh potatoes and carrots. If using this method, combine broth, vegetables (except green onions), and spices, and cook on low heat about 7 to 8 hours. Add the cheese, and cook about another 30 minutes. Add the green onions; cook about 5 minutes more. Serve hot.

Any other vegetables you would like to add -- that go well with a cheddar cheese sauce -- can be added or substituted.

Current Mood: hungry

apollymi

Okay, so I did my broccoli and cheddar soup before, so now it's time for my broccoli and pasta soup. They're vaguely similar, but I like the extra flavor in this one.

Ingredients:

2 Tbsp butter or margarine
2 Tbsp all purpose flour
1 cup sharp Cheddar Cheese, plus 1/4 cup for sprinkling on top of soup
2 Tbsp onion powder
2 Tbsp garlic powder
1 cup dry macaroni noodles (or other small shaped pasta)
1 cup frozen broccoli
1 vegetable bouillion cube
5 cups water
Pepper to taste

Directions:
In large saucepan or Dutch oven over high heat, bring water to boil. Add bouillion, pasta, and broccoli. Allow to cook according to pasta's package directions. (About 11 minutes for macaroni.)

While the pasta mixture is cooking, in a medium saucepan over medium-high heat, melt butter. Add all purpose flour to make a roux. Add onion powder and garlic powder and stir until smooth.

Add Cheddar cheese and pepper (if desired), and stir until smooth. Spoon over about half a cup of broth from your other pot (with the bouillion) and stir until smooth.

When pasta mixture is finished cooking, reduce heat to low. Add cheese mixture and stir until soup is well mixed. Serve hot with additional Cheddar cheese on top.

Can be added:
Chopped ham cubes can also be added to this, but cut back somewhat on the macaroni if you do this. Also, diced green onions is a good source of additional flavor; add with Cheddar cheese to serve.

Current Mood: hungry

apollymi

So, I suppose it's inevitable that I finally post this recipe, since it was the first thing I learned on my own to cook. This is the recipe I learned to cook it with, but the wonderful thing about miso soup is that it is imminently variable: almost anything used in Japanese cooking can be put into it.

Ingredients:

1.5 Tbsp instant dashi
3 cups water
1 long section wakame seaweed, sliced into tiny bites
1 12-oz block tofu, cut into bite-sized pieces
1 to 2 Tbsp shiro miso (white miso), or to taste
1 Tbsp green onions/scallions, finely chopped

Directions:
Reserve miso in a bowl or large cup. Miso must NOT be boiled.

Put bonito flakes in large pot and add water. Stir to mix then turn on high heat. As it approaches boil, add tofu.

Once the soup reaches a boil, scoop some of the liquid out into the miso and mix into a fine paste. While mixing, add wakame seaweed. Remove the pot from heat and add miso, stirring well to mix. Top with green onions and serve hot.

Can be substituted:
Akai miso (red miso) can be subsituted for shiro miso (white miso) if you prefer a saltier soup.

If you do not have access to instant dashi, the traditional method of making miso is to take 1 piece of dried kombu, 2-3 packets of dried bonito flakes, and 5 cups of cold water. Put the water on to boil, add the kombu, and heat, skimming any scum off the surface. Right before it boils, remove the kombu. Raise the pan till boiling stops, lower it back to the stove, and just as the water starts to boil again, toss in the bonito flakes. Bring to a full boil then remove from heat. Allow flakes to settle then strain through a piece of muslin, reserving the liquid. This is your dashi base, which can be frozen quite nicely.

A simpler substitution if you don't have access to instant dashi, bonito flakes, kombu, or any of the myriad other ways of making dashi, is to use a thin chicken or vegetable broth. It won't have exactly the same flavor, but the miso itself is the main flavor of the soup.

If you don't have access to wakame seaweed (which I don't anymore), spinach sliced into thin strips makes a great substitution. If you use spinach instead of seaweed, add it at the same time as the tofu. It is a little more sturdy than wakame and won't be hurt by boiling.

Can be added:
Carrots and/or shiitake mushrooms cut into thin strips or slices can be added. I've seen fish added as well. If pork is added, it becomes tonjiru, pork soup. The majority of the time, though, the ingredients I use are what's usually all that's in the soup.

A cultural note:
In Japan, you drink soup, not eat it.

Current Mood: hungry

apollymi

Okay, so this is actually only the second time I made this, but each time, it's been pretty wonderful. I think the rough basis for this came from my Easy As... 123 Cooking Chinese cookbook, but I most definitely expanded upon it. It called for what they called "Chinese Stock", which was basically boiling chicken and ham mostly to death and reserving that juice. I prefer something a little faster and a little easier (that requires fewer pots), so I used bouillon and seasoning. If you would prefer the stock method, by all means...

It's very substitution-ready. These vegetables are just what I put in: suggestions, not requirements. I wanted it to be filling. However, I ran out of stockpot-room before I could add everything I wanted to!

Ingredients:

8 cups water
7 cubes (or tsp) chicken bouillon
3 packages ham seasoning
1 lb block extra-firm tofu, cut into bite-size blocks
1 cup carrots, finely diced
2 cups celery, finely diced, with leaves, torn into small pieces
1 cup onion, finely diced
1 8-oz can bamboo shoots, rinsed and finely diced
1 15-oz can asparagus, cut into thirds or smaller
8 oz small shaped pasta (I use miniature bowties)
2 Tbsp ginger powder
5 Tbsp Maggi seasoning
1/2 cup green onions, only green sections, finely chopped (optional)

Directions:
In a large stockpot, combine water, bouillon, and seasoning. Add carrots, celery, and onion. Bring to a full boil. Add remaining ingredients except green onions. Allow to cook at least 10 minutes or until all vegetables are tender.

Garnish with green onions is desired. Serve hot.

Can be substituted:
1 lb of chicken breast or tender pork can replace the tofu.
A combination of soy sauce and Worcestershire sauce can be substituted in equal parts for the Maggi seasoning, according to Cook's Thesaurus.

Current Mood: hungry

apollymi

This is one of those I made up for Spark People and somehow keep forgetting to share. Well, no longer!

Ingredients:

1 4-oz can green chiles
1 8-oz can diced tomatoes with juice
1.5 cups ground soyburger
1 8-oz can whole kernel sweet corn, drained
2 Tbsp taco seasoning
6 cups water
1 cup sharp cheddar cheese (optional)
1 Tbsp sour cream (optional)

Directions:
In a large soup pot, bring 6 cups of water to boil. Add all ingredients except sour cream and cheese and return to boil then reduce heat to medium.
Allow to boil on medium heat for 12-15 minutes. Serve hot with sour cream and cheese as desired.

Can be substituted:
1 lb of ground beef or ground turkey can replace the ground soyburger

Can be added:
1 Tbsp of powdered ranch dressing, salsa to your taste

Current Mood: hungry

apollymi

Okay, I'll admit: when I first heard of this soup, I was none too sure on how it would taste. Frankly, it actually sounded awful. But I had peanut butter going spare in my cupboards, so I decided to give it a go.

Ingredients:

3 stalks celery, sliced (1.5 cups)
2 medium carrots, chopped (1 cup)
2 Tbsp butter or margarine
1 10-oz can diced potatoes
1 medium zucchini, sliced (1 cup)
2 Tbsp onion powder
4 Tbsp garlic powder
3 cups water
4 tsp instant vegetable or chicken bouillon granules (or 4 blocks bouillon)
1/2 teaspoon black pepper
1 10-oz can diced tomatoes (do not drain)
2 Tbsp parsley
1/2 cup peanut butter

Directions:
In a large saucepan or Dutch oven, cook celery and carrots in hot margarine or butter, covered, about 7 minutes or till mostly tender. Stir in water, potato, zucchini, bouillon, onion powder, and pepper. Bring to boil, and reduce heat. Cover and simmer for about 10 minutes. Stir in undrained tomatoes and parsley.

In a small bowl (I actually use an oversize cappuccino mug), gradually stir about 1 cup of broth into peanut butter until smooth. Return mixture to pan. Cook and stir till heated through.

To serve, ladle soup into bowls hot.

Current Mood: hungry

apollymi

Contrary to the name, this contains no beer. It can be subbed in, but I'm none too fond of the taste of it, so it's not in my version.

This recipe is actually why I bought my first recipe book. I've since edited it a bit, but it's way too good not to share.

Ingredients:

2 Tbsp butter or margarine
2 medium carrots, finely chopped (1 cup)
2 medium celery stalks, finely chopped (1 cup)
1/4 cup all-purpose flour
2 Tbsp onion powder
4 cups vegetable (or chicken) broth
1 cup sour cream
2 cups shredded sharp Cheddar cheese

Directions:
In a large saucepan or stockpot, melt butter over medium heat. Cook celery and carrots in butter until tender, about 7-10 minutes.

Stir in flour and mix until smooth. Gradually stir in broth and add onion powder. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until vegetables are very tender.

Remove saucepan from heat. Stir in sour cream and cheese. Stir until cheese is melted.

Substitutions:
A 12-oz can of beer can be substituted for 1.5 cups of broth, reducing the amount of broth needed to 2.5 cups.

Current Mood: hungry

apollymi

Here it is, what you've been waiting for: my fabulous, bad-for-you-but-tastes-so-good broccoli & cheese soup! I would have posted this one sooner, but it's another of those that I have to cook (and therefore write down what I actually do) before I can post it.

Ingredients:

1 16-oz (1 lb) bag frozen broccoli
1.5 cups matchstick (finely cut) carrots
6 cups vegetable (or chicken) broth
3 Tbsp onion powder
dash pepper
1/4 cup all-purpose flour
1/2 cup heavy cream
1.5 cup sharp cheddar cheese
1 bay leaf

Directions:
In a medium pot, cook broccoli according to package instructions. Drain well. Chop most of it finely but leaving some larger pieces.

In a large stockpot, combine broth, broccoli, carrots, onion powder, and bay leaf over high heat. Bring to a boil. Reduce heat to medium and cook 5 minutes.

Add flour and mix until it is completely blended. Add heavy cream and blend. Remove bay leaf and discard; caution: this will be hot! Add cheese and stir until completely blended. Allow to simmer over low heat until it reaches the consistency you want.

Serve hot.

Can be added:
1/2 cup diced, cooked ham

Current Mood: hungry

apollymi

As usual, it's a pretty large making, so that two people can have it for a dinner then take it to lunch.

Ingredients:

3 10.5-oz cream of potato soup
1 12-oz can diced potatoes, rinsed and drained
1 cup diced or sliced carrots
3 stalks celery (leaves removed and saved)
3.5 cups milk
1/2 cup garlic powder
1/3 cup onion powder
4 Tbsp butter or margarine
1/8 cup black pepper
1/2 cup sharp cheddar cheese

Directions:
In a large stockpot, combine potato soup, diced potatoes, and milk over medium heat. Stir often. Gradually add garlic powder, onion powder, and black pepper. Tear up celery leaves and add to soup mixture.

In a large saucepan, heat butter over medium high heat. Once it boils, add celery and carrots. Cook until tender, about 5 minutes.

Add butter, celery, and carrots to potato soup mixture. Stir to blend. Allow to cook over medium heat, stirring often, for about 5 minutes or until flavor mixes.

Add cheese just before serving.

Can be added:
Diced cooked ham, bacon, additional cheese.

Current Mood: sore

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The Last Craving

Entries tagged with soup

Vegetarian French Onion Soup

My "other" loaded potato soup

Mexican Gumbo (Qdoba-style)

Vichyssoise

My Yum-tastic Cheese and Veggie Soup

Broccoli and Pasta Soup

Miso Soup

Extra Vegetable (Chicken) Noodle Soup

Vegetarian Taco Soup

Peanut Butter and Vegetable Soup

Beer and Cheese Soup

Broccoli and Cheese Soup

Potato and Celery Soup

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April 2017

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