It's Soup Weather! Share Your Favorite Recipes Here!

[N F C]

I might have Bob make it next week, since we don't have all the ingredients right now hopefully the temps will drop back into the 60 & 70s

I get it, we don't eat much soup when it's warm outside either. But living in Wyoming that means we do get to eat soup about 6 months out of the year

 

[Grammy60]

I get it, we don't eat much soup when it's warm outside either. But living in Wyoming that means we do get to eat soup about 6 months out of the year

I'm not a big fan of soups, but a good homemade from scratch pot is something I don't pass up.

 

[rjohns39]

Hey Rene, would you be interested in my stock recipes? They are a bit large as in I like to can around 80 quarts for each batch.... but they are saleable. Stock on the shelf means instant soup when you're ready....

 

[pennyJo1960]

I make all mine from scratch have to go start my pork cooking so I can pull it later

 

[drstratton]

Hey Rene, would you be interested in my stock recipes? They are a bit large as in I like to can around 80 quarts for each batch.... but they are saleable. Stock on the shelf means instant soup when you're ready....

That would be a great addition to our soup thread Bob!

 

[N F C]

That would be a great addition to our soup thread Bob!

Rene, you're getting quite a collection of Souper Dooper recipes

 

[drstratton]

Rene, you're getting quite a collection of Souper Dooper recipes

Not just for me...it's for all of us!

 

[Amer]

I made the Butternut Apple Harvest Soup. My photography skills don’t do it justice.

 

[RainbowHen]

Avgolemono

Ingredients

1 (3 pound) whole chicken
1/2 cup uncooked white rice
salt and black pepper to taste
3 egg, beaten
2 lemons, juiced

Directions

Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.

When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.

Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.

You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

Suffering from a cold and was craving something warm and brothy. Made this last night and it was sooooo good. I definitely used a too big chicken (5lb) and added too much rice but it was the most delicious chicken, rice porridge thing that I have ever made Definitely a keeper.

 

[Grammy60]

Suffering from a cold and was craving something warm and brothy. Made this last night and it was sooooo good. I definitely used a too big chicken (5lb) and added too much rice but it was the most delicious chicken, rice porridge thing that I have ever made Definitely a keeper.

If it ever gets cold enough here, will have to start making some of these